Is it just me, or did November absolutely fly by? Guys, I made it! I posted every single day for the whole month! This exercise was really good for me. It forced me to go a little outside my comfort zone, and kind of reignited my passion for blogging. And while I don't plan on posting every day in December, I do plan to keep the momentum going and post at least 3-5 days per week. I kind of loved doing the weekend posts. Putting together themed menus and party ideas is so much fun, and I also liked giving you a snapshot into our life… and I'll be honest, I always love sharing pictures of my cute kids :)
So now we move on to the holidays. A time for family, celebration, decadence, and extravagance. And this quiche kind of embodies all of those things. This recipe makes a big deep dish quiche, which is big enough to serve several people. It's decadent, rich, and definitely worthy of a celebration! The grits crust is the stuff dreams are made of. I mean, really. And the quiche filling is custardy, rich, creamy, and absolutely delicious.
this is definitely not a light and healthy dish. It's the opposite, actually. There's bacon, tons of cheese, heavy cream, half-and-half… yeah. But it's a great dish for a celebration, and a great dish to share. I actually think it would be pretty perfect for Christmas morning. It can be prepped and assembled the night before, then just pop it in the oven to bake while you open presents in the morning.
I hope you're ready for some holiday cheer around here… because I have a lot to share with you in the next few weeks. Get ready!
adapted from Southern Living, December 2014
- 6 thick-cut bacon slices, chopped
- 2 1/4 cups milk
- 2 Tbs butter
- 1/2 cup uncooked stone-ground grits
- 2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 2 1/2 cups shredded extra sharp cheddar cheese
- 6 large eggs
- 2 1/2 cups half-and-half
- 1 cup heavy cream
- 1/3 cup thinly sliced scallions
- 1/4 tsp red pepper flakes
Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan and place it on a foil-lined rimmed baking sheet.
Cook the bacon in a large skillet over medium heat until crispy. Remove to a paper towel-lined plate using a slotted spoon.
Transfer 1 tablespoon of the drippings to a medium saucepan. Add the milk and butter and bring to a boil over medium heat. Slowly whisk in the grits, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, whisking constantly, for about 15 minutes (or until the grits are very thick). Remove from heat and let stand for 10 minutes. Stir in 1 cup of the cheese and 1 egg. Spread the grits in an even layer in the prepared springform pan and bake for 25 minutes, or until they are lightly browned. Remove from the oven and sprinkle the remaining cheese over the grits, spreading it to the edges. Allow to cool for 15 minutes.*
Reduce the oven temperature to 325 degrees. In a large bowl, combine the half-and-half, remaining eggs, cream, scallions, 1 tsp salt, 1/2 tsp pepper, and the red pepper flakes.
Pour the mixture over the grits and sprinkle the bacon over the top.
Bake for 1 hour and 15 minutes, or until the quiche is lightly browned and just set (barely jiggles when lightly agitated). Let stand for 20 minutes before serving.
To serve, run a sharp knife around the edges of the quiche, remove the sides of the pan, and serve.
*At this point the grits crust and the egg mixture can be stored separately overnight in the refrigerator. To serve, assemble and bake as directed.