Asparagus Quiche with a Polenta Crust (gluten-free)

Asparagus Quiche with Polenta Crust // take a megabite

I’m really trying to notice when I’m feeling happy and content and stuff. I’m doing my best to just take note of it, you know? Embrace it even. Whisking the hell out of this polenta for 10 whole minutes made me super happy. I was smiling and whisking and whisking and smiling. You see, I was up early getting this brunch pie together and brewing coffee. I didn’t even have music on and the windows were wide open. The moral of the story is this: Sunday brunch makes me happy! So, maybe I should make this every Sunday and walk the pup while it cools!

Asparagus Quiche with a Polenta Crust // take a megabite

I spotted this quiche over on the The Bojon Gourmet and knew I needed to make it right away. After one bite, it turned into my favorite! (Even though I forgot to buy mushrooms and forgot that I wanted to put a shallot in it.) It’s super flavorful and the polenta crust is where it’s at. Feta and parmesan are super dreamy. Feel free to use goat cheese and add roasted mushrooms and use fontina!

And it’s gluten-free! (What!? Who knew?!) You better believe that I have plenty more polenta crusted goodness in my future. So give it a shot! I bet you’ll love it as much as I do. Get your zen on whisk-style.

Asparagus Quiche with a Polenta Crust // take a megabite

Polenta Crust Asparagus Quiche (makes one 9-inch quiche)
Recipe adapted from The Bojon Gourmet


polenta crust –

  • 2 1/2 cups water
  • 1/2 t kosher salt
  • 1 cup polenta (or yellow corn grits)
  • 1 T unsalted butter
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 large egg

filling –

  • 6 oz. asparagus
  • 1 T olive oil
  • salt and pepper
  • scant 1/4 cup grated parmesan, plus more for sprinkling
  • 3 oz. crumbled feta
  • 1/2 cup Greek Yogurt
  • 1 large egg
  • 1/2 cup whole milk
  • salt and pepper


  1. Preheat your oven to 400F. Snap asparagus spears into bite size pieces, discarding the ends. Toss asparagus with olive oil, salt and pepper and place on a foil-lined baking sheet. Roast for 15-20 minutes, or until crispy. Turn oven temperature down to 375F.
  2. Meanwhile make the crust. Grease a 9 (or 10) inch springform pan. Set aside.
  3. Bring water to a boil with salt. Add the polenta in a steady stream, whisking constantly. Lower the heat to medium-low and cook, stirring constantly, until the polenta is very thick, about 10 minutes. Remove from the heat and stir in the butter, 1/2 cup parmesan, salt, pepper, and the egg. Transfer to the greased pan, and spread with a spatula to cool a bit. When cool enough to handle, use damp fingers to form a 1/2 inch thick lip around the edge. Bake until dry and pale golden, 20-30 minutes.
  4. Sprinkle crust with parmesan, feta, and roasted asparagus. Whisk together the Greek yogurt, egg, whole milk, salt, and pepper. Pour over the asparagus. Sprinkle with some more parmesan, salt and pepper. Bake for about 40-45 minutes or until the custard is set and a knife inserted in the center comes out clean. Allow to cool for at least 30 minutes. Serve! Store leftovers in the fridge for up to 3 days.

Yay! Click HERE for a printable pdf of the recipe above.

Gimme That Asparagus Quiche // take a megabite

Elliot’s cute when sassy.

29 thoughts on “Asparagus Quiche with a Polenta Crust (gluten-free)”

  1. Brilliant! I’ve been looking for a pastry substitute for a while now because as much as I love a good frittata, there’s nothing quite like a crusty quiche! Looks delicious! xx

  2. I love quiet, weekend morning, kitchen work, too! It’s the best.
    That quiche is good-lookin’ for real, Elliot knows. I need more polenta crusts in my life.

  3. Hi Megan, my boyfriend and I made this yesterday and were both blown away by how delicious it was! I could quite possibly eat that pot of polenta all by myself. Thanks for such a good recipe!

  4. I’m just seeing this rendition via NoshOnIt, and now I’m smiling too! Thanks so much for the shout-out, lady! Shallot does sound excellent here, as does feta. Totally trying that next time! Thanks for reminding me how hard that crust rocks!

  5. Is one egg really enough for a whole quiche? Usually it is more than 1. Also, does the crust get hard from the double baking? Thanks.

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