Food and Recipes Breakfast Brunch Swiss Chard-And-Bacon Grits Quiche Be the first to rate & review! A grits crust is a gourmet upgrade to this brunch staple. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Published on March 2, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen Active Time: 45 mins Total Time: 3 hrs 15 mins Servings: 8 It's an unwritten rule that eggs must be served at brunch in one form or another. Quiches are one of our favorite way to work eggs onto the menu—they’re easy to make, crowd-pleasing, and deliciously filling. And while we love a classic quiche with a pastry crust, sometimes it’s fun to change things up a bit. This quiche does just that with a surprising crust made from another breakfast favorite—grits! Here, nutty Swiss cheese gives the grits an extra savory kick, helping the grits bake into a crunchy crust for the eggy filling accented with beautiful rainbow Swiss chard and salty bacon. Ingredients 6 thick-cut bacon slices, cut crosswise into 3/4-inch pieces 2 1/4 cups whole milk 2 Tbsp. unsalted butter 1/2 cup uncooked stone-ground grits 2 tsp. kosher salt, divided 1 tsp. black pepper, divided 8 oz. Gruyère cheese, shredded (about 2 cups), divided 6 large eggs 2 oz. Parmesan cheese, grated (1/2 cup) 1 (7 1/2-oz.) bunch Swiss chard, stemmed and chopped (about 3 cups) 1 cup thinly sliced spring onions from about 3 medium onions) 2 1/2 cups half-and-half Fresh dill Directions Grease a 9-inch springform pan with cooking spray, and wrap exterior tightly with heavy-duty aluminum foil. Set aside. Cook bacon in a large skillet over medium, stirring often, until crisp, 10 to 15 minutes. 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 350°F. Add milk and butter to drippings in saucepan; bring to a boil over medium, stirring occasionally. Gradually whisk in grits, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper; cook, whisking constantly, until very thick, 6 to 10 minutes. Remove from heat; let stand in pan 10 minutes. Stir 1 cup of the Gruyère 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 Gruyère cheese over grits to edges of pan in an even layer. Let stand 10 minutes. Place pan on a foil-lined rimmed baking sheet. Add chard to reserved drippings in skillet; cook over medium-high, stirring often, until just wilted, 1 to 2 minutes. 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 350°F for 20 minutes. Reduce temperature to 325°F (leave quiche in oven), and bake until just set, 50 to 55 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. Rate It Print