BLT Polenta Quiche
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
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Servings
6
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Calories
301 kcal
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Course
Main Course
BLT Polenta Quiche
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This Bacon, Leek and Roasted Tomato Quiche with Polenta Crust is a delicious twist that is easy to make, naturally gluten free, and full of flavor!
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Ingredients
- For the Polenta Crust:
- 1¾ cup chicken broth
- ½ cup cornmeal medium or coarsely ground
- 1 tablespoon butter
- For the Quiche Filling:
- 4-5 lices Bacon thickly cut
- 3 Roma tomato cut in half, large
- 1 leek sliced, thoroughly washed and drained, large
- 1 tablespoon butter
- 1 cup half and half (or 1/2 cup heavy cream and 1/2 cup whole milk)
- 3 egg large
- ¼ teaspoon salt
- 1 1/2 cups swiss cheese grated, or Cheddar or Gouda cheese
Instructions
- To roast the tomatoes: Preheat the oven to 400 degrees F. Place the tomatoes cut side down on a foil-lined cookie sheet. Lay the bacon next to the tomatoes. Roast the tomatoes and bacon for 17-20 minutes, or until the skins of the tomatoes have collapsed and are just barely starting to brown and the bacon is crispy (remove the bacon sooner if it's done). Let sit until cool enough to handle and then chop the onions and break the bacon up into small pieces. Set aside.
- While the tomatoes and bacon are cooking, make the polenta crust: In a medium saucepan, bring the chicken broth to a boil. Add the cornmeal in a gradual stream, whisking constantly to prevent lumps. Add the butter. Reduce the heat to low and continue to cook, whisking frequently, for about 15-20 minutes until the mixture pulls away from the sides of the pan into a firm, sticky mass.Grease a quiche pan and press the polenta mixture into it and up the sides. In the oven still preheated at 400 F, bake the polenta crust for 15-20 minutes until slightly crispy on the edges. Allow the crust to cool.Reduce the oven temperature to 325 F.
- For the quiche filling:Melt the butter in a small skillet over medium heat, add the leek and saute until tender, about 5-7 minutes. Remove from heat and set aside.Combine the half and half, eggs, and salt in a medium bowl and whisk until smooth. Place the leek, chopped roasted tomatoes, and bacon into the polenta crust. Pour the half and half/egg mixture over it and then sprinkle the cheese over it.Bake at 325 F for 35-40 minutes or until golden brown on top and the middle of the quiche is firm.Let the quiche cool for at least 5 minutes before slicing into wedges and serving.
Nutrition Information
Show Details
Calories
301kcal
(15%)
Carbohydrates
16g
(5%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Cholesterol
131mg
(44%)
Sodium
272mg
(11%)
Potassium
306mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1108IU
(22%)
Vitamin C
6mg
(7%)
Calcium
312mg
(31%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 131mg | 44% |
| Sodium | 272mg | 11% |
| Potassium | 306mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1108IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 312mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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