For me, Easter implies daffodils and tulips, candy-filled eggs, and grits quiche. In our family, we constantly collect for Sunday brunch and the centerpiece of the table is undoubtedly this dish. I’ve considered attempting a biscuit bar or an eggy breakfast casserole, however I constantly choose to provide the people what they want– which is Bacon and Cheddar Grits Quiche
What Is Grits Quiche?
Made in a springform pan (don’t stress, this pan makes serving a lot easier than a pie plate), this impressive main dish has the tender, custardy filling of a quiche atop a thick layer of creamy cheese grits, instead of the usual pastry crust. The entire thing is topped with collapsed bacon and chives or green onions, which elevates it from a weekend breakfast to a holiday-worthy dish. When you slice into the quiche, you ought to see 2 unique layers, which also looks quite remarkable.
Tips For Making Grits Quiche
Easy to prepare: The cheese grits are baked to form a crust, then the egg mixture is baked on top up until they are set. You can prepare the recipe 2 days ahead and keep it covered in the fridge till you’re ready to reheat it in a low oven (300 ˚F) and serve. Or you can prepare the crust, chill it, then top it with the egg mix and bake before serving.
Vital tool: One thing that is essential to the recipe is the springform pan. Make sure it has no leaks (test it out by filling it with water), or else the quiche may leak in the oven as it bakes. You can also cover the pan in a layer of foil for additional protection against leaks.
If you wish to serve something a bit heartier, attempt our Sausage and Grits Quiche, which has two kinds of cheese, spinach, and pork sausage.
What To Serve With Grits Quiche.
Because the quiche is a meal in itself, all you truly require is a fruit or mixed greens salad (or both– it is breakfast, after all) and a batch of biscuits. Often I serve additional bacon on the side. And mimosas are constantly a great concept.
