Over the weekend I made a new quiche that is definitely worth sharing with my fellow breakfast lovers (or breakfast for dinner lovers). Full disclosure, this recipe takes 3 hours and 10 minutes to get on your breakfast table. Most of the time is spent baking in the oven but you should definitely keep that in mind when preparing for an early morning breakfast.
TIP #1: The recipe comes from Southern Living which automatically makes it reliably delicious meal in my book. However, in reading the reviews I noticed a lot of cooks had issues with the springform pan. A lot of people ended up with their quiche at the bottom of their oven – yikes. So to completely eliminate that risk I slightly adapted the recipe by using a pie crust.
TIP #2: The use of a pie crust allows for lots of leftover ingredients so keeping the bake time in mind I served the leftover cheese grits for breakfast and saved the quiche for lunch to avoid any hungry toddler meltdowns. You could probably makes two quiches with the ingredients if you’re using pie crusts.
Bacon & Cheddar Grits Quiche
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 (leave out if freezing)
1 pre-made frozen pie crust (optional)
1. 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.
2. 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 or directly into a pie crust.
3. 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.
4. 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.
5. 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.
Print recipe for Bacon & Cheddar Grits Quiche.
Also, I thought the video was super helpful to watch:
families in need, new parents, housewarming gifts, etc. that isn’t
pasta or a casserole. Quiche is so versatile and can be enjoyed for
breakfast with a biscuit or dinner with an arugula side salad. It can be
made ahead of time, is easily frozen for later and can be made as
healthy or indulgent as you want.
Ashley Carole (Sweet Carolina Belle) says
Such a great idea to use this recipe for new parents. I love quiche for dinner at a restaurant but never think to serve it at home.
Love quiche and this looks amazing! My springform always used to leak too until I wrapped it in tin foil while it cooked then it was great! Just a thought if you want to use the original way (although I'm a pie crust fan too!)
Whitney Pendell says
That looks delicious! Same here – I am always looking for different things to take for new parents. This would be perfect! I have pinned it for the next time a baby is born! :)Whitney @ Come Home For Comfort
This looks delicious! Thank you so much for sharing! Pinning now!
Rachel Emily says
Quiche IS such a great idea to take to someone for dinner. Adding that to my line up! I'm not a huge fan of grits but between this and your snaps I might have to give these a shot. Thanks for sharing!
mckenzie fussell says
This looks about as yummy as they get! Thanks for sharing!!!McKenzie @ SomethinSouthernBlog.com
This looks amazing!! Love finding new recipes!
The Girl who Loved to Write says
Oh my goodness, this looks delicious!!
oh yum! you can never go wrong with Southern Living!
The grits look amazing! Whenever I'm planning on doing quiche I make it the day before and warm it up for breakfast. It always tastes fine and avoids those hangry kids! 🙂 I'm adding this to my to-make list.