6 slice thick bacon
2 ¼ cups milk
2 tablespoons butter
½ cup uncooked polenta
2 teaspoon kosher salt, divided
1 tsp black pepper, divided
2 ½ cups shredded sharp cheddar cheese, divided
6 large eggs
2 ½ cups half milk half cream
1 cup heavy cream
1/3 cup sliced chives

Cook bacon in a skillet over medium heat until crisp; drain and crumble. Transfer 2 teaspoons bacon drippings to a saucepan.
Bring drippings, milk, and butter to a boil over medium heat in the saucepan. Gradually whisk in polenta, 1 teaspoon salt and 1/2 teaspoon pepper, cook on medium heat,  whisking constantly for 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 in a preheated 180ºC oven for 25 minutes or until set and browned.
Sprinkle remaining 1-1/2 cups cheese over warm polenta, spreading to edges.
Let stand 15 minutes.
Reduce oven temp to 160ºC. Combine half-and-half, cream, chives, and remaining 5 eggs, 1 teaspoon salt and 1/2 teaspoon pepper.
Pour over polenta and sprinkle with crumbled bacon.
Place pan on a foil-lined baking sheet.
Bake at 160ºC 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, and serve.
Recipe submitted by Nicolette Papas
Photo:  Nicolette Papas