6 thick-cut bacon slices, cut crosswise into 3/4 inch pieces

2 1/4 cups whole milk

2 T unsalted butter

1/2 cup uncooked stone ground grits

2 tsp kosher salt, divided

1 tsp black pepper, divided

8 oz Gruyere cheese, shredded (2 cups) divided

6 large eggs

2 oz Parmesan cheese, grated 1/2 cup

1 7 1/2 oz bunch Swiss chard, stemmed and copped (3 cups) or spinach

1 cup thinly sliced spring onions (about 3 medium onions)

2 1/2 cups half and half

fresh dill

1. Grease a 9-inch springform pan with cooking spray and wrap exterior tightly with heavy duty aluminum foil. Set aside
2. Cook bacon in a large skillet over medium stirring often until crisp 10 to 15 min. Remove bacon using a lotted spoon. Let drain on paper towel lined plate. Transfer 2 tsp bacon drippings to a medium saucepan. Reserve 2 tsp bacon drippings in skillet; reserve remaining drippings for another use.
3. Preheat oven to 350F. Add milk and butter to drippings in saucepan; bring to a boil over medium stirring occasionally. Gradually whisk in grits, 1 tsp of th salt and 1/2 tsp of the paper; cook, whisking constantly, until very thick, 6 – 10 min. Remove from heat; let stand in pan 10 minutes. Stir 1 cup of the Gruyere into grits mixture, let stand 5 min. Stir 1 egg into grits mixture until well combined. Transfer mixture to prepared springform pan; spread in an even layer.
4. Bake in preheated oven until set, 20 – 25 min. Remove from oven, leave oven on. Sprinkle Parmesan and remaining 1 cup Gruyere cheese over grits to edges of pan in an even layer. Let stand 10 minutes. Place pan on a foil-lined rimmed baking sheet.
5. Add chard or spinach to reserved drippings in skillet; cook over medium high