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 🙂