Cheddar and Bacon Grits  Quiche is a savory meal that has crispy bacon on top of luscious egg custard and creamy cheddar grits.  This quiche is a filling and tasty choice for brunch or breakfast parties since it uses a distinctive grits-based crust rather than typical pastry.

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Recipe for Bacon and Cheddar Grits Quiche

Ingredients:

• 6 thick-cut bacon slices
• 2¼ cups milk
• 2 tablespoons of butter
• ½ cup uncooked stone-ground grits
• 2 teaspoons divided kosher salt; 1 teaspoon divided black pepper
• Six big eggs
• 2¹_/2 cups half-and-half
• 1 cup heavy cream
• 2¹_/2 cups of shredded cheddar cheese
• Split ⅓ cup sliced green onions​

Instructions:

Get the bacon ready:
Set the oven temperature to 175°C (350°F).
In a skillet, cook bacon over medium heat until it crisps.
Drain the bacon on paper towels.
Set aside two teaspoons of bacon grease.

Make the crust for the grits:
In a saucepan, combine the butter, milk, and saved bacon drippings. Over medium heat, bring to a boil.
Gradually stir in grits, 1 teaspoon salt, and ½ teaspoon pepper.
Cook, whisking constantly, until very thick, about 15 minutes.
After turning off the heat, let it sit for ten minutes.
After adding 1 cup of Cheddar cheese, wait another 10 minutes.
Stir in one egg.

Grit mixture should be spread out in a 9-inch springform pan that has been sprayed with cooking spray.

Bake the Crust

Bake the crust for 25 minutes at 350°F, or until it is firm and just beginning to color.
Cover the warm grits with the remaining 1½ cups of Cheddar cheese, spreading to the sides to form a seal.
Give it a 15-minute rest.

Get the custard filling ready:
Preheat the oven to 325°F (165°C).
Combine half-and-half, heavy cream, green onions, the remaining five eggs, one teaspoon of salt, and half a teaspoon of pepper in a bowl.
Cover the grits crust with the custard.
Add bacon crumbles on top.
Put the pan on a baking sheet covered with foil.

Bake the Quiche:

Bake the quiche at 325°F, or until the custard is set and has a light browning for about an hour and fifteen minutes.
Before serving, let stand for 20 minutes.
Trim the quiche’s edges with a sharp knife and remove the sides of the springform pan.

Make-Ahead Tip:

You can prepare the quiche up to two days in advance. After baking, allow it cool completely, then cover and refrigerate. Warm again in an oven set to 325°F until thoroughly heated.
This recipe goes well with mixed greens salad, or fresh fruit.