A grits crust is a gourmet upgrade to this brunch staple.
This quiche does just that with a surprising crust made from another breakfast favoritegrits!
Cook bacon in a large skillet over medium, stirring often, until crisp, 10 to 15 minutes.
Credit:Greg Dupree, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen
Remove bacon using a slotted spoon; let drain on a paper towel-lined plate.
Transfer 2 teaspoons bacon drippings to a medium saucepan.
Reserve 2 teaspoons bacon drippings in skillet; reserve remaining drippings for another use.
Preheat oven to 350F.
Add milk and butter to drippings in saucepan; bring to a boil over medium, stirring occasionally.
Remove from heat; let stand in pan 10 minutes.
Stir 1 cup of the Gruyere into grits mixture; let stand 5 minutes.
Stir 1 egg into grits mixture until well combined.
Transfer mixture to prepared springform pan; spread in an even layer.
Bake in preheated oven until set, 20 to 25 minutes.
Remove from oven; leave oven on.
Sprinkle Parmesan and remaining 1 cup Gruyere cheese over grits to edges of pan in an even layer.
Let stand 10 minutes.
Place pan on a foil-lined rimmed baking sheet.
Transfer chard toa paper towel-lined plate, gently patting and squeezing to drain excess moisture.
Layer cooked bacon, chard, and spring onions evenly on grits.
Whisk remaining 5 eggs in a large bowl until smooth.
Whisk in half-and-half and remaining 1 teaspoon salt and 1/2 teaspoon pepper until well combined.
Pour egg mixture over grits.
Bake at 350F for 20 minutes.
Transfer pan to a wire rack; gently loosen quiche sides from pan using a butter knife.
Let cool in pan 30 minutes.
Discard foil; gently remove sides of pan.
Garnish with dill just before slicing and serving.
