Southern Grits Quiche with Bacon and Cheddar

Southern Grits Quiche with Bacon and Cheddar is the perfect comfort dish that blends rich Southern tradition with the elegance of a classic quiche. At first bite, you’ll experience creamy cheddar grits forming a hearty base, while smoky bacon and a silky custard filling bring balance and depth. This recipe is ideal for brunch, but it’s equally satisfying for a cozy dinner with a fresh salad on the side.

Not only does this quiche deliver on flavor, but it also offers a unique twist by replacing the typical pastry crust with a golden layer of cheesy grits. The result is rustic yet refined, hearty yet light enough to keep you coming back for seconds.

Interestingly, grits have been a Southern staple since the 16th century, cherished for their versatility and comforting texture. By transforming them into a quiche crust, this recipe honors tradition while giving it a modern spin.

Whether you’re entertaining guests or simply enjoying a weekend breakfast, this dish promises to impress.

Recipe Yield: 6 servings

INGREDIENTS

1 cup quick-cooking grits
1 ½ cups shredded sharp cheddar cheese, divided
6 slices thick-cut bacon, cooked crisp and crumbled
3 tbsp unsalted butter
4 large eggs
1 cup whole milk
½ cup heavy cream
¼ tsp black pepper
¼ tsp smoked paprika
4 cups water
1 tsp salt
1 tbsp olive oil (for greasing dish)
2 tbsp chopped fresh chives (plus more for garnish)

INSTRUCTIONS

1. Prepare the grits:
In a medium saucepan, bring water and salt to a boil. Slowly whisk in grits, reduce heat to low, and cook while stirring until thickened, about 5 minutes.

2. Add butter and cheese:
Remove from heat, stir in butter and 1 cup cheddar until creamy. Let cool for 5 minutes.

3. Form the base:
Grease a 9-inch deep-dish pie pan with olive oil. Spread the grits mixture evenly along the bottom and up the sides to form a crust. Chill in the fridge for 10 minutes to help it firm.

4. Whisk the custard:
In a bowl, whisk eggs, milk, cream, pepper, and smoked paprika until smooth. Stir in crumbled bacon, remaining ½ cup cheddar, and chives.

5. Assemble the quiche:
Pour the custard mixture into the grits crust, spreading evenly.

6. Bake until set:
Bake at 350°F (175°C) for 35–40 minutes, or until the center is just set and lightly golden on top.

7. Rest and serve:
Let quiche rest for 10 minutes before slicing. Garnish with extra chives and serve warm.

Helpful Tips to Perfect This Recipe

• Cheese Selection Matters: Use sharp cheddar for bold flavor. For variety, add a touch of gruyère or smoked gouda to elevate richness.
• Crisp Bacon is Key: Cook bacon until extra crisp. Softer bacon can release grease into the quiche, altering texture.
• Grits Crust Success: Let the grits cool slightly before pressing into the dish. This helps form a sturdy, sliceable base that won’t crumble when baked.