Veggie Quiche with Polenta Crust
MAKES 1 QUICHE
Quiche is a wonderful choice for a make-ahead breakfast or brunch. Most chopped vegetables and meat like ham or bacon go well in this breakfast pie. Use whatever ingredients you prefer or happen to have on hand. A polenta crust provides a nice crunch to the light and smooth filling but this quiche can be made without a crust, if desired. The small amount of gluten-free flour in the filling helps this pie hold its shape when cut.
2½ cups water
½ teaspoon sea salt
1 cup gluten-free yellow corn grits
1 large egg
1 tablespoon butter or dairy-free alternative
¼ cup nutritional yeast
¼ teaspoon cracked black pepper
2 teaspoons olive oil, divided, for greasing pans
½ bunch asparagus
¼ teaspoon cracked black pepper
3 large eggs
½ cup sour cream or plain yogurt of choice
1 tablespoon Dijon mustard
2 tablespoons nutritional yeast, optional
⅛ cup gluten-free all-purpose flour blend of choice
1 cup chopped vegetables of choice (mushrooms, broccoli, peppers, squash, etc.)
½ red onion, diced
1 tablespoon olive oil
-Pinch of salt and pepper
1 teaspoon chopped fresh basil leaves
- Fresh basil leaves, for garnish, optional
1. Preheat oven to 375°F. Grease a 9-inch pie pan, quiche plate or springform pan. Line a baking pan with aluminum foil and drizzle 1 teaspoon olive oil over the foil.
2. To make Polenta Crust, bring water and salt to boil in a medium saucepan. Slowly add grits to boiling water, whisking to combine. Reduce temperature to medium-low and cook, stirring constantly for 5 minutes or until polenta is so thick that you can see the bottom of the pan while stirring. Remove from heat and stir in egg, butter, nutritional yeast and pepper. Whisk until ingredients are completely combined.
3. Spread polenta evenly across the bottom of prepared pie pan and 1 to 2 inches up the sides, using a rubber spatula to smooth. Place crust in preheated oven and bake 25 minutes or until set.
4. Meanwhile, snap the ends off fresh asparagus spears about 1 to 2 inches from the base of each stalk. Arrange spears on prepared baking pan and roll them in oil on the pan. Drizzle another teaspoon of oil over asparagus, if necessary, to lightly coat each spear. Sprinkle with pepper. Place in preheated oven and roast 15 minutes, rolling spears once if they brown too much. Once cooked, set aside enough spears to place across the top of the quiche. Dice remaining spears.
5. In a medium bowl, whisk together eggs, sour cream, mustard, nutritional yeast and flour blend. Set aside.
6. Sauté chopped vegetables and onion in oil over medium-high heat with salt and pepper until onions are translucent and vegetables brown lightly. Stir vegetables into egg mixture, along with diced asparagus.
7. Pour quiche filling into baked polenta crust. Arrange remaining asparagus spears on top.
8. Place in preheated oven and bake 45 minutes or until a knife inserted in the middle of the quiche comes out clean.
9. Remove from oven and cool on a wire rack at least 10 minutes. Sprinkle with choped basil. Garnish with basil leaves, if desired, and serve.
Quiche yields 8 slices. Each slice contains 204 calories, 10g total fat, 4g saturated fat, 0g trans fat, 117mg cholesterol, 239mg sodium, 20g carbohydrate, 1g fiber, 2g sugars, 8g protein, 14Est GL.
For Egg-Free Quiche: To replace 1 egg in the Polenta Crust, mix 1 tablespoon cornstarch in 3 tablespoons cold water. Add to the saucepan after the grits are cooked, stirring until the polenta thickens. Remove from heat and stir in remaining crust ingredients. To replace 3 eggs in the Filling, combine 1 tablespoon flax meal or ground chia seeds with 3 tablespoons hot water; let sit 5 minutes to thicken. Meanwhile, combine 3 tablespoons cornstarch with 3 tablespoons (or so) cold water to make a wet paste. Gradually add the cornstarch mixture to the flax meal gel, stirring in 1 teaspoon of water, if needed, to combine well. Use this mixture to replace the eggs in Step 5. Allow 7 minutes additional baking time, if needed.