Feta, Tomato, and Bell Pepper Quiche with a Polenta Crust (gluten-free)

by Megan on April 7, 2014

Feta, Tomato,  and Bell Pepper Quiche // take a megabite

I’ve been trying to pay attention. To notice the moments where I feel happy and just live in them, ya know? Way back in June when I made the asparagus remix to this quiche I remember feeling super happy whisking the polenta for 10 minutes. Whisking is total zen. We’ve talked about this before, I think. But back then was a tricky time for me. I felt kinda lost and sort of unsure of what to do in life and how to just be myself. I have to say, I’m super glad to be on the other side of that confusion. And I’m glad the other side has quiche too.

P.S. I decided to try this 100 Happy Days thing! I recommend it! There’s no con to paying attention to happiness, right?

Feta, Tomato,  and Bell Pepper Quiche // take a megabite

AND just know that despite everything, there’s quiche like this out there for when you’re feeling bad or good, and just know that if you’re not feeling good about things right now, it won’t be that way forever! Hope you’re ok with a little bit of real talk! Life is weird, but beautiful.

And, oh! I was given 3 duck eggs! I knew I needed to respect them solidly. Two are in this quiche and the third is yet-to-be-determined. Those eggs are seriously pretty! The yolk is BRIGHT, just like their future in this quiche. I fell in love with the polenta crust before, and I’d totally marry it at this point. I filled this guy with a roasted bell pepper, tomatoes, and feta. Follow your heart though! Fill it with a rainbow of your faves.

Feta, Tomato,  and Bell Pepper Quiche // take a megabite

Feta, Tomato, and Bell Pepper Quiche with a Polenta Crust (makes one 9-inch quiche)
Recipe adapted from The Bojon Gourmet via this post

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 duck egg, or large chicken egg

filling –

  • 1 bell pepper, sliced
  • 1 T olive oil
  • 1/2 cup feta
  • a handful of cherry tomatoes
  • salt and pepper
  • scant 1/4 cup grated parmesan, plus more for sprinkling
  • 3 oz. crumbled feta
  • 1/2 cup Greek Yogurt
  • 1 duck egg, or large chicken egg
  • 1/2 cup whole milk
  • salt and pepper

Directions:

  1. Preheat your oven to 400F. Make the crust. Grease a 9 (or 10) inch springform pan. Set aside.
  2. 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. OR if using quick cooking just whisk it into the hot water and it’ll thicken immediately. 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 the polenta up the sides for a crust.
  3. Toss  the sliced pepper with olive oil, salt and pepper. Place on a foil lined baking sheet. Roast the pepper and bake the crust at the same time for 20-30 minutes or until the pepper is roasted and the crust is dry.
  4. Sprinkle crust with parmesan, feta, roasted pepper, and cherry tomatoes. Whisk together the Greek yogurt, egg, whole milk, salt, and pepper. Pour over the veggies. 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.

Insta-living // take a megabite

Chin’s! // Brunch with my brother // Spring Sundays // Duck eggs

{ 11 comments… read them below or add one }

meg-made April 7, 2014 at 9:13 am

I love this idea of the polenta crust! The quiche sounds yummy too, I love making quiches, will definitely try the polenta crust. Thanks for sharing. Definitely a good one for the 100 days! xx

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Katrina @ Warm Vanilla Sugar April 7, 2014 at 10:26 am

I love how high the crust of this quiche rises up. Looks awesome!

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Cindy April 7, 2014 at 11:28 am

Way to be positive! Life IS hard, but not always! Also, QUICHE!!!!

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Amanda @ Once Upon a Recipe April 7, 2014 at 11:39 am

I definitely need to try this polenta crust – it sounds amazing and looks pretty in a fabulously rustic kinda way. Glad you’re feeling better these days friend. Life really is a rollercoaster, isn’t it?

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Nicole April 7, 2014 at 1:32 pm

This is the best-looking quiche! I need it in my life! Paying attention to the happy things is a great goal, I love it :) Way to score some duck eggs!

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Mary @ flavorrd April 7, 2014 at 2:10 pm

Polenta crust!? This looks amazing! Totally something to be happy about.

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Sarah April 7, 2014 at 6:43 pm

I love your positivity. Being positive costs nothing, and it’s the easiest way to be happy! That, or make quiche with a POLENTA crust! Crazy, but I love it.

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Laura (Blogging Over Thyme) April 8, 2014 at 7:17 am

I drooled over this when I saw it on IG the other day, and now I’m drooling even more now that I’m reading this post. This polenta quiche crust idea is too perfect.

Definitely taking a look at the 100 Happy Days thing! Sounds really fun!

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Dixya @ Food, Pleasure, and Health April 8, 2014 at 11:08 am

polenta crust looks lovely..i could see myself using spring vegetables to make this soon.

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Amy | Club Narwhal April 8, 2014 at 2:40 pm

Duck eggs!! That is so fun! And what a perfect treat to come out of such a lovely gift. I am always looking for new quiche recipes and love the idea of this polenta crust, especially for a few of my GF in-laws :)

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Meg Jones | The Spatularette April 10, 2014 at 9:33 pm

I’ve never seen a polenta crust before, but i’m lo-ving the idea! And a big fat YES to the soothing power of whisking. Its the same reason I love making risotto!

Reply

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