Bacon and Onion Quiche with Smoked Gouda Grits Crust

Ingredients

• 8 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
• 1 1/2 cups shredded sharp Cheddar cheese
• 1 cup smoked gouda cheese
• 6 large eggs
• 2 1/2 cups half-and-half
• 1 cup heavy cream
• 1/3 cup chopped saute’ onions

Instructions

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 gouda cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.
3. Bake at 350° for 25 minutes or until set and browned. Sprinkle cheddar 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.