Bacon. Cheddar. Grits. Quiche. Oh. My. Word! I have been saving this recipe to share with you ever since I agreed to participate in the Hot Breakfast Month blogging project, and finally this week we’re featuring weekend breakfast or brunch recipes! I promise this quiche is literally the most delicious egg dish I’ve ever prepared or tasted. Baked in a springform pan, the crust is made of creamy cheese grits with an additional layer of cheddar cheese. The grits and cheese are topped with a melt-in-your mouth bacon-egg “mousse”. I’m not sure that “mousse” is exactly the right term here, but this quiche has a light-texture and is so creamy rich that my family gave this brunch recipe FIVE stars!
Every month when my Southern Living magazine arrives, I pour over the pages looking for ideas and new recipes to try. This recipe was in the December 2014 issue and I immediately knew that it would be perfect for a weekend brunch or special occasion breakfast. I served the quiche for Christmas morning breakfast with fresh fruit and cranberry orange muffins and it is very likely to become an annual tradition!
Now, just one disclaimer about this recipe. It is not difficult, but it does take some planning, time, and effort. Read the recipe directions through completely so that you know how much time you’ll need. There is a lot of “down” time, so you can plan to multi-task when you’re preparing this breakfast entree. I recommend preparing the grits crust the night before (you’ll need 2 hours to cook the grits and bake the crust) and preparing the quiche mixture the next morning (it will bake for 1 hour and 15 minutes). Serve this to your family or weekend guests and I guarantee they will thank you profusely and will praise your hospitality! Southern Living magazine, December 2014 READ THE ENTIRE RECIPE BEFORE YOU BEGIN IN ORDER TO PLAN YOUR TIME. Start to finish, this quiche takes about 3 hours, but it is well worth the effort! Save time in the morning by preparing the grits crust ahead of time (steps 1-4). Cool and refrigerate overnight. In the morning, prepare the quiche filling and bake (steps 5-6). As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 528 Total Fat: 43g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 233mg Sodium: 932mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 0g Sugar: 4g Sugar Alcohols: 0g Protein: 25g
Southern Living magazine, December 2014
READ THE ENTIRE RECIPE BEFORE YOU BEGIN IN ORDER TO PLAN YOUR TIME. Start to finish, this quiche takes about 3 hours, but it is well worth the effort! Save time in the morning by preparing the grits crust ahead of time (steps 1-4). Cool and refrigerate overnight. In the morning, prepare the quiche filling and bake (steps 5-6).
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead – Jami at An Oregon Cottage – Susannah at Feast & West – Kathie at Homespun Seasonal Living – Tessa at Homestead Lady – Chris at Joybilee Farm – Lynda at Me & My Pink Mixer – Annie at Montana Homesteader – Angi at Schneiderpeeps
The following companies generously sponsored various #hotforbreakfast month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob’s Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods, & Woodstock.