Find your recipes and restaurants here

Polenta quiche

Polenta quiche

Ingredients 9
Servings 4
Time 10 minutes


  • 4x5
    water or vegetable stock salt and freshly ground black pepper
  • 250
  • 30
    butter TOPPING
  • 15
    olive oil
  • 2
    red onions, sliced
  • 1
    each red, yellow and green pepper, diced
  • 150
    salami or chorizo, sliced or diced
  • 125
    cream cheese fresh basil to serve
  • 1
    Preheat the oven grill.


20-25 minutes

We used cream cheese instead of an egg custard, and cooked polenta instead of shortcrust pastry for the base.

1. Preheat the oven grill.

2. Bring the water or stock to the boil (add a pinch of salt is using water). Gradually sprinkle the polenta over the boiling water while stirring continuously with a wire whisk. Beat until smooth. Cover and simmer gently for 10-15 minutes or until the polenta is done. Stir occasionally to prevent the polenta from sticking to the bottom of the saucepan.

3. Stir in the butter and season with salt and freshly ground black pepper. 4 Divide the polenta among

4. small quiche tins or spoon into 1 large tin. Let it cool slightly, then press it against the inside of the tin.

5. Topping Heat the oil and fry the onions until fragrant. Add the peppers and stir-fry until just done.

6. Spoon the mixture into the polenta bases and arrange the salami or chorizo on top.

7. Spoon cream cheese on top of the quiche/s and grill for 3-5 minutes or until lightly browned on top. Serve lukewarm garnished with basil.


Read more on: quiche  |  recipes

There are new stories on the homepage. Click here to see them.