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For me, Easter means daffodils and tulips, candy-filled eggs, and grits quiche. In our family, we always gather for Sunday brunch and the centerpiece of the table is inevitably this recipe. I’ve considered trying a biscuit bar or an eggy breakfast casserole, but I always decide to give the people what they want—which is Bacon and Cheddar Grits Quiche.
What Is Grits Quiche?
Made in a springform pan (don’t worry, this pan makes serving so much 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 whole thing is topped with crumbled 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 should see two distinct layers, which also looks pretty impressive.
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 until they are set. You can prepare the recipe two days ahead and keep it covered in the refrigerator until 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 mixture and bake before serving.
Essential tool: One thing that is key 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 might leak in the oven as it bakes. You can also wrap the pan in a layer of foil for extra protection against leaks.
If you want to serve something a bit heartier, try our Sausage and Grits Quiche, which has two types of cheese, spinach, and pork sausage.
What To Serve With Grits Quiche
Because the quiche is a meal in itself, all you really need is a fruit or mixed greens salad (or both—it is brunch, after all) and a batch of biscuits. Sometimes I serve extra bacon on the side. And mimosas are always a good idea.
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