Bacon-and-Cheddar Grits Quiche Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Spread cheese to the edge of the warm, bacony grits "crust" to prevent any custard from seeping out while the quiche bakes.
Ingredients
- 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
Instructions
- Preheat oven to 350 °. 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 350 ° 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 325 °. 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 325 ° 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.
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