Asparagus Quiche with a Polenta Crust (gluten-free)

by Megan on June 6, 2013

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

Ingredients:

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

Directions:

  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.

{ 24 comments… read them below or add one }

Meg June 6, 2013 at 2:18 am

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

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Megan June 9, 2013 at 2:44 pm

Yay! This is just the thing, Meg!

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cindy June 6, 2013 at 8:28 am

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.

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Megan June 9, 2013 at 2:44 pm

Yeah girl! It’s the pudding-whisking-zen of breakfast.

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Erika June 6, 2013 at 8:47 am

There’s nothing quite like Sunday brunch… I can see that polenta crust happening in the near future..

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Megan June 9, 2013 at 2:44 pm

Yeah girl!

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Joy DeKok June 6, 2013 at 8:55 am

I will be making this soon! 🙂

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Megan June 9, 2013 at 2:44 pm

Yay!

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Jessica June 6, 2013 at 11:55 am

Officially on my weekend eats list. Can’t wait to try this, it’s beautiful!

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Megan June 9, 2013 at 2:45 pm

Yay, Jessica! I bet you’ll love it.

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Brittany June 6, 2013 at 10:00 pm

Weekend morning whisking is right up my alley. And polenta crust?! I’m so into it!

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Megan June 9, 2013 at 2:45 pm

Yeah, Brittany!

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Billy June 6, 2013 at 10:40 pm

Hot damn that’s a nice quiche. I can totally hear elliot’s voice being dark and angry when he says that.

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Megan June 9, 2013 at 2:45 pm

Ha! Yes. He has a very masculine voice, I mean bark.

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Amanda @ Once Upon a Recipe June 12, 2013 at 12:56 am

I just adore this story about whisking and smiling. It makes me happy. Sunday brunch definitely makes me happy too!

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Megan June 24, 2013 at 2:09 pm

:)! Yay!

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Angela @ The Dancer Bakes June 17, 2013 at 10:52 pm

This looks incredible! I never have the energy to make a pie crust when I want quiche (so almost every day at lunch time) and this looks like a delicious and healthy/hearty alternative! Yay brunch!

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Megan June 24, 2013 at 2:10 pm

Thanks, Angela! And yeah, this one is a fun alternative!

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Lauren June 24, 2013 at 11:01 am

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!

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Megan June 24, 2013 at 2:10 pm

Oh yay, Lauren! I’m so glad you two liked it. I need to make it again for my weekday lunches. I miss it!

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Mary @ flavorrd April 19, 2014 at 11:40 am

This quiche blew my mind!! So good, I just had to share it on my own space, thought you might like to see! Thanks for sharing the recipe! http://flavorrd.com/2014/04/polenta-asparagus-feta-quiche/

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Alanna July 15, 2014 at 1:54 am

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!

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Sharon July 15, 2014 at 2:27 pm

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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Megan July 16, 2014 at 10:19 am

It is! Since it’s mixed with yogurt it’s more custard-y than eggy.

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