Bacon Cheddar Grits Quiche

 Not sure where I found this one- but I really liked this recipe - we had one small issue my spring form pan had a leak!!!! and most of the egg mixture leaked out ! So it was good but will be much better with that fabulous egg layer. Also I had blue grits so that was fun! I will definitely make this again with my new nonleaking pan !!

• 6 thick bacon slices

• 2 ¼ cups milk

• 2 tablespoons butter

• ½ cup uncooked stone-ground grits

• 2 teaspoons kosher salt, divided

• 1 teaspoon black pepper, divided

• 2 ½ cups shredded sharp Cheddar cheese, divided

• 6 large eggs

• 2 ½ cups half-and-half

• 1 cup heavy cream

• ⅓ cup sliced green onions

Directions

1. Preheat oven to 350°F. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.

2. Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and ½ 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.

3. Bake at 350°F for 25 minutes or until set and browned. Sprinkle remaining 1 ½ cups cheese over warm grits, spreading to edges. Let stand 15 minutes.

4. Reduce oven temperature to 325°F. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and ½ tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.

5. Bake at 325°F 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.

Tips

Make It Ahead: Bake up to 2 days ahead, and chill. Or prepare the recipe through Step 3, then top with custard and bake when you're ready for a hot quiche on a cold morning.