Polenta quiche with lentils, tomatoes and bell peppers

Cookbook project has taught me a lot of new skills and quiche baking is one of them. Quiches featured in the book have mostly a puff pastry base. Puff pastry is a nice dough, but  as I’m always trying to avoid wheat flour I was interested in other options. So I found that corn polenta can be one of them. Here is a recipe for polenta quiche with lentils, tomatoes and bell peppers. Isn’t it nice, to combine New World crops in a French baking technique?

Small notice before I start. I found that a lot of people don’t like polenta. May be the trick is that you have to use liquid with intense taste for making polenta. It could me milk, mix of milk and cream, cream, vegetable or meat stock. Just “water and salt” combination is not enough 🙂

Ingredients

(makes up to 6 portions)

150g of instant corn polenta

600g of liquid (I used milk and cream mix)

100g of parmesan (you can substitute it with any kind of old cheese with nice flavor)

2 big red bell peppers

1 middle sized red onion

2 big ripped tomatoes

2 eggs

300g of cooked brown lentils  (you can use canned lentils too)

1 clove of garlic

butter for greasing a form, salt, pepper, olive oil, Province herbs mix

Directions

  1. Cook polenta: bring milk and cream to a simmer in a pot; pour polenta slowly into liquid. Whisk it constantly not to get lumps on a low heat. Add cheese, stir properly, remove from the heat, cover the pot and set aside.
  2. Mince onion and cook in a pan with olive oil until it gets soft, then add grated garlic and cook for a few minutes on a medium heat.
  3. Chop tomatoes, clean pepper and cut to thin stripes. Add it to the pan with olive and garlic and cook until pepper becomes soft. Set the pan aside, make it cool and then crake 2 eggs to it, mix eggs with vegetables.
  4. Preheat oven to 200C. Grease baking form with butter and fold polenta to it. Put a layer of lentils on the top of polenta and then add vegetables and egg mixture. Cook for 20 minutes.

Serve warm with a salad mix. It also tastes good on the second day. This quiche is a nice picnic food for those who prefer gluten free cooking options.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: