Polenta Crust Quiche
Hey internet! So whats up! What did I miss? It’s been a while. I have been slacking (sheweee I say that way too often these days) …In between gym and work and a major Friends marathon (yes I am watching ALL seasons, currently on season 4! SO FUN!) I have been baking/cooking here and there, and this is one of the latest. A gluten free quiche… and good gracious if polenta goes super well with anything its quiche!
2 medium sized sweet potatoes chopped and boiled
1 cup of cherry tomatoes
1 pack of bacon (I used the one where the bacon is already chopped into tiny pieces)
Handful of Swiss Chard – roughly chopped
1 cup polenta maize
1 cup milk
2 cups water
1/2 cup of parmesan grated
basil and oregano
1 cup of grated cheese
Bring your 2 cups of water to boil on the stove and add the polenta, next add the milk and whisk on high heat till it is thick (about 15 minutes)
Scoop out the polenta into 2 x 21cm (or there about) tart tins and bake for 20 minutes or so. Mine was still soft when I took it out but thats because I took it off the stove before it was “stodgy” enough. If the polenta is the consistency of pap or some other stodgy kind of thing, when you bake it it will go a bit crusty/crisp on the outside.
Once the polenta is baked put all the ingredients into the tins, then whisk your eggs with the herbs and some salt and pour in. Sprinkle the cheese over the top.
Bake for 25 minutes or until springy to the touch.