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Polenta-crusted quiche with asparagus and parmesan
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Golden, cheesy polenta-crusted quiches - a hearty, low-calorie, meat-free delight.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 leek, white part only, thinly sliced
  • 2 bunches asparagus, trimmed
  • 120g (3/4 cup) frozen green peas
  • 6 eggs
  • 120g (1/2 cup) reduced-fat ricotta
  • 60ml (1/4 cup) reduced-fat milk
  • 20.00 ml chopped fresh chives
  • 20.00 ml chopped fresh continental parsley
  • 40.00 ml finely grated parmesan
  • Baby herbs, to serve (optional)
  • 500ml (2 cups) salt-reduced vegetable stock
  • 145g (3/4 cup) polenta
  • 20g (1/4 cup) finely grated parmesan
Instructions:
  • Preheat the oven to 180C/160C fan forced, then lightly grease a 4cm-deep, 24cm diameter fluted tart tin with a removable base and place it on a baking tray.
  • Create a flavorful crust by bringing stock to a boil in a saucepan. Lower the heat and slowly whisk in polenta until well combined and thickened, about 4-5 minutes. Remove from heat and stir in Parmesan, then season to taste.
  • Spread the polenta evenly in the tin, pressing firmly to create a 5mm-1cm thick crust. Bake until golden, about 20 minutes.
  • Heat oil in a frying pan over low heat. Cook leek, stirring occasionally, until slightly caramelized, about 7-8 minutes. Stir in garlic and cook for an additional minute. Remove from heat and set aside.
  • Steam the asparagus and peas until tender crisp, then refresh them under cold water. Sprinkle leek and peas over the tart shell, and top with the asparagus.
  • Combine eggs, ricotta, milk, chives, parsley, and half of the parmesan in a bowl. Pour mixture over vegetables and sprinkle with the remaining parmesan. Bake for 30-35 minutes until set. Optionally garnish with baby herbs.

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