BACON-AND-CHEDDAR GRITS QUICHE

BACON-AND-CHEDDAR GRITS QUICHE image

Categories Egg

Yield 10

Number Of Ingredients 11

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6 thick bacon slices
2 1/4 cups milk
2 tablespoons butter
1/2 cup uncooked stone-ground grits
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 1/2 cups shredded sharp Cheddar cheese, divided
6 large eggs
2 1/2 cups half-and-half
1 cup heavy cream
1/3 cup sliced green onions

Steps:

Preheat oven to 350Â°. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan. Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and 1/2 tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray. Bake at 350Â° for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand 15 minutes. Reduce oven temperature to 325Â°. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and 1/2 tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet. Bake at 325Â° for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.