• 6 thick bacon slices
• 2 1/4 cups milk
• 2 tablespoons butter
• 1/2 cup uncooked stone ground grits
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 1/2 cups shredded sharp Cheddar cheese, divided
• 6 large eggs
• 2 1/2 cups half and half
• 1 cup heavy cream
• 1/3 cup sliced green onions

Preheat oven to 350 degrees. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 teaspoons bacon drippings to a saucepan. Bring drippings, milk and butter to a boil over medium heat. Gradually whisk in grits, 1 teaspoon salt, and 1/2 teaspoon pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9 inch springform pan coated with cooking spray. Bake at 350 degrees for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand 15 minutes. Reduce oven temperature to 325 degrees. Combine half and half, cream, onions, remaining 5 eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil lined baking sheet. Bake at 325 degrees for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.