Garlic Cheddar Grit Crusted Quiche


   This quiche!  This is down home Southern comfort food flirting with French quisine.  Oh la la!  C’est ci bon!  It may seem an unusal pairing to you, but let me reassure you that they were meant for each other.  This is deliciousness in a beautiful pie shaped package.  The grits make a very good crust.  Surprising, isn’t it?  You won’t be surprised when you taste it.  Bon appetit, y’all.                                                                               Garlic Cheddar Grit Crusted Quiche


1/2 cup quick grits

2 cups water

1/4 tsp. salt

2 Tbs. unsalted butter

1/2 cup shredded cheddar cheese

1/4 tsp. garlic powder


1/2 medium onion, sliced into strips

1 Tbs. olive oil

5 eggs

4 Tbs. (1/2 stick) unsalted butter, melted and cooled

1/4 cup flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. pepper

1 cup cottage cheese

1 cup shredded pepper jack cheese

6 slices bacon, fried crispy and crumbled

3 fried green tomato slices (see the recipe here), diced

Prepare grits by bringing water to a boil.  Slowly pour in grits and salt.  Lower heat to medium low, cover and cook for 5-7 minutes.  Remove from heat, add butter, garlic and cheese.  Stir until thoroughly combined.  Refrigerate until cold and firm, preferably overnight.

Heat olive oil in a small skillet on medium heat.  Add onion strips.  Sprinkle with a little salt and pepper.  Cook for 5-7 minutes on medium heat, then turn heat down to medium low and continue to cook for 15-20 minutes, stirring occasionally, until soft and caramel colored.  Set aside to cool.  Melt butter and set aside to cool.   Preheat oven to 400 degrees.  Spray glass pie dish with non-stick cooking spray.  Pour the cold, firm grits into the prepared pie dish.  Using your hands, press them into the bottom and up the sides of the dish.  Set aside.  In a medium-sized mixing bowl, beat the eggs for 3-4  minutes until light and frothy.  Add the butter, flour, baking powder, salt, pepper and cottage cheese.  Mix on medium for 2-3 minutes until well combined.  Stir in the pepper jack cheese, onions, bacon and tomatoes with a rubber spatula until well combined.  Pour egg mixture into prepared grit crust.  Bake at 400 degrees for 15 minutes.  Reduce heat to 350 degrees and bake for an additional 20-30 minutes, until a knife inserted into the center comes out clean and the top is lightly golden brown.  Allow to cool for 10-15 minutes before cutting and serving.  Enjoy!

Wishing you love, laughter and cake,



About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s