Southern Quiche (with Grits and Greens) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the grits crust:</li><li class="ingredients-single-item">180g yellow stone-ground grits (or polenta)</li><li class="ingredients-single-item">700ml water</li><li class="ingredients-single-item">240ml whole milk</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g collard greens, stems removed and chopped (or kale)</li><li class="ingredients-single-item">150g bacon, diced</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">5 large eggs</li><li class="ingredients-single-item">240ml heavy cream</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">175g sharp cheddar cheese, grated</li><li class="ingredients-single-item">50g Parmesan cheese, grated</li><li class="ingredients-single-item">1/2 tsp dried thyme</li><li class="ingredients-single-item">1/4 tsp cayenne pepper</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) deep pie dish or cast iron skillet</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Heavy-bottomed saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the grits crust: In a heavy-bottomed saucepan, bring the water, milk, and salt to a gentle boil. Slowly whisk in the grits, stirring constantly to prevent lumps from forming. Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes until the grits are thick and creamy. The slow cooking allows the grits to properly hydrate and release their starch for a cohesive crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Remove the grits from heat and stir in the butter until completely melted and incorporated. Let the mixture cool for 10 minutes, then stir in the beaten egg. The egg acts as a binder, helping the crust hold its shape after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (375°F). Generously butter a 25cm (10-inch) deep pie dish or cast iron skillet. Spoon the warm grits mixture into the dish and, using dampened fingers (to prevent sticking), press the grits firmly against the bottom and up the sides to form a crust about 0.5cm thick. The warmth of the grits makes them pliable enough to shape before they set.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Bake the crust for 15 minutes until it begins to set and very lightly brown. Remove from the oven and let cool slightly while preparing the filling. This par-baking ensures your crust won't become soggy when filled with the egg mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the filling, bring a pot of salted water to a boil. Add the chopped collard greens and blanch for 2 minutes. Drain immediately and plunge into ice water to stop the cooking process and preserve their vibrant color. Once cool, squeeze out all excess water and roughly chop. Properly dried greens are essential to prevent a watery quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large skillet over medium heat, cook the diced bacon until crisp, about 5-6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the diced onion to the bacon fat and sauté until translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the drained collard greens and cook for 1 minute to allow the flavors to meld. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together eggs, heavy cream, and milk until thoroughly combined. Stir in the grated cheddar and Parmesan cheeses (reserving about 2 tablespoons of cheddar for topping), thyme, cayenne, salt, and pepper. The proteins in the eggs and fats in the dairy create a silky custard when baked properly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold the bacon and greens mixture into the egg mixture, ensuring even distribution of ingredients. Pour this filling into the par-baked grits crust and sprinkle the reserved cheddar on top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the quiche on a baking sheet (to catch any potential overflow) and bake in the preheated oven for 35-40 minutes. The quiche is perfectly done when the center is just set but still has a slight wobble – it will continue to set as it cools. The internal temperature should reach 71-74°C (160-165°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Let the quiche rest for at least 15 minutes before slicing. This resting period is crucial as it allows the custard to fully set for clean slices. Serve warm or at room temperature for the best flavor experience. The quiche can be refrigerated for up to 3 days and reheated in a 150°C (300°F) oven for 15 minutes.</li></ol>