Make It Mini // Lunchbox Polenta Quiche (gluten-free)

Sometimes I think of life in a between-haircuts way. Like, ok, I just got my hair cut shorter and I don’t have to go back until August or September. What will be happening then?! How will things be? Will I still be painting hearts on my nails? Probably. Will I have a better lunch appetite? Will I still be wearing floral leggings like twice a week and drinking 24 oz. beers on patios and stress-texting my friends? Will I still have granola scattered around my desk at work? Will I still be eating quiche for breakfast and dinner and granola bars in between? Life is weird, but so much can change between haircuts.

I do know that regardless of where I’m at in life, there will be quiche. And where there’s quiche there will be this polenta crust. I honestly like it better than any other quiche variety. I’m crazy about it! Making them mini is what’s up. (Also a new blog feature.) These are kinda the perfect breakfast situation. I like to carry one out to my picnic table with a tall glass of iced coffee. It’s a solid way to start the day. I might’ve bought a zucchini to put in these, but totally forgot about it. So feel free to switch it up veggie-style. Or just make it one big quiche like here or here.

Feta and Asparagus Quiche Minis with a Polenta Crust (makes 7 minis)
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 large egg

filling –

• 1 bell pepper, sliced
• 1 T olive oil
• 1 bunch asparagus, chopped
• 1/2 cup feta
• 7 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 large egg
• 1/2 cup milk
• salt and pepper

Directions:

1. Preheat your oven to 400F. Make the crust. Grease 7 mini pie pans or ramekins. Line with one rectangle of parchment paper for easy quiche removal.
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. Divide between the mini pie pans/ramekins, 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 and asparagus with olive oil, salt and pepper. Place on a foil lined baking sheet. Roast the pepper and asparagus 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, asparagus, and cherry tomatoes. Whisk together the Greek yogurt, egg, milk, salt, and pepper. Pour over the veggies. Sprinkle with some more parmesan, salt and pepper. Bake for about 30-35 minutes or until the custard is set and a knife inserted in the center comes out clean. Allow to cool for at least 15 minutes. Serve! Store leftovers in the fridge for up to 3 days.

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

RONIN forever // Dino clue // Pink dishes // quiche prep