Bacony Cheddar Grits Quiche

BACONY CHEDDAR GRITS QUICHE
6 thick bacon slices
2 ¼ c. milk
2 T. butter
½ c. uncooked stone-ground grits
2 t. salt, divided
1 t. black pepper, divided
2 ½ c. shredded sharp cheddar cheese, divided
6 large eggs
2 ½ c. half and half
1 c. heavy cream
1/3 c. sliced green onions

1. Preheat oven 350.
2. Cook bacon in skillet until crisp.
3. Remove bacon, drain and crumble.
4. Transfer 1 T. of bacon drippings to a saucepan.
5. Bring drippings, milk and butter to boil.
6. Gradually whisk n grits. 1 t. salt and ½ t. pepper. Cook, whisking constantly, 15 minutes or until very thick.
7. Remove from heat and let stand 10 minutes.
8. Stir in 1 c. cheese, let stand 10 minutes.
9. Stir in 1 egg.
10. Spread in 9”springform pan that has been sprayed with PAM.
11. Bake for 25 minutes or until set and browned.
12. Sprinkle remaining 1 ½ c. cheese over warm grits, spreading to edges. It is important to spread the cheese to prevent any custard from seeping out while baking.
13. Let stand 15 minutes.
14. Reduce temp to 325. Combine half and half, cream, onions and remaining 5 eggs, 1 t. salt and ½ t. pepper.
15. Pour over grits; sprinkle with crumbled bacon.
16. Place pan on foil-lined baking sheet.
17. Bake at 325 for 1 hour and 15 minutes or until lightly browned and just set.
18. Let stand 20 minutes.
19. Run sharp knife around edges of quiche. Remove sides of pan.