Preheat the oven to 350°F. Heat a large saucepan over medium heat and cook the bacon until browned and crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the fat in the pan.
Add water to the pan and bring it to a boil. Reduce the heat to low and add the grits, butter, 1 cup of shredded Gruyère or Swiss, and 1/2 teaspoon of salt. Simmer, whisking constantly, for 10 minutes or until thickened. Set aside.
Mix 1 cup of Gruyère or Swiss, 1/2 teaspoon of salt, crab meat, 4 eggs, milk, Hellmann's Real Mayonnaise, Old Bay seasoning, black pepper, chives, and the reserved bacon in a large bowl.
Gather 10 (8 oz) oven-safe ramekins. Lay the pie crust out on a floured surface, rolling out the edges if necessary. Place the ramekins on the pie crust and cut out circles that are 1 inch larger than the ramekins. Then, press the dough into the ramekins.
Layer each ramekin halfway up with the grits and then fill with the egg-crab mixture.
Bake in the oven for about 25-30 minutes or until the eggs are set.
In a small saucepan over medium heat, bring the prepared Knorr Professional Hollandaise to a simmer. Stir in the minced green chilies.
Drizzle the hollandaise on each individual quiche and sprinkle with minced chives for serving
