Mushroom Quiche with Polenta Crust

Tried and true, here is another adapted recipe from Sprouted Kitchen.  This is a great dish because you can eat it for any meal – breakfast, lunch or dinner; you can make part of it ahead of time or all at once; and you can make it lighter or richer depending on your taste.  My timing and temperatures below are based on egg white quiche; you may need to cook less time with whole eggs.

Here’s what you will need:

For the CRUST

 2 cups milk (I did 2%, but you could also do water, or broth, or a combination)

1 teaspoon salt

freshly ground pepper

1 teaspoon garlic powder

3/4 cup polena

1/2 cup parmesan cheese

1 egg (or egg white)

For the FILLING:

1 tablespoon olive oil (I used basil infused olive oil from Stonehouse and it added a great flavor)

2 cups thinly sliced mushrooms (I did half white mushrooms and half baby bellas)

1.5 cups thinly sliced green peppers (I did a combinatino of jalapeno and a small sweet pepper; you can do your favorites – poblano, bell pepper, or something spicier)

5 whole eggs or 10 egg whites

3/4 cup milk (I did 2%)

1 teaspoon salt

1/2 teaspoon cumin

1 teaspoon ground pepper

1-2 scallions, thinly sliced

3/4 cup feta or goat cheese (I did sage and shallot goat cheese from Soledad Farms, which made an amazing flavor)

Here’s what you do:

To make the crust:

1.  Preheat the oven to 375 degrees.

2.  Bring the milk, salt, pepper and garlic powder to a light simmer.  (If you are doing water or broth, bring to a boil).  Mix in the polenta and stir.  Lower the heat, cover and cook for 10 minutes, stirring every couple of minutes.  Turn off the heat, let the polenta sit covered for another five minutes.  Stir in the cheese and egg and allow to settle for another ten minutes.

3.  Grease a pie tin or round casserole dish.  Be sure to grease well or the crust will stick (mine did, but it still tasted great).  Moisten your fingers and press the polenta into the bottom of the pan and up along the sides.  Make as thick as you want and as high as you want.  The beauty of using a casserole dish is that it is a little more forgiving – the crust doesn’t need to be a perfect shape, and it’s okay if the filling spills over later.

4.  Place the crust into the oven and bake for 20 minutes.

To make the filling:

1.  Heat the olive oil in a saute pan over medium high heat and cook the mushrooms and peppers for about 10 minutes, until they have released most of their moisture.

**If you want to make this tart ahead of time, stop here, put the mushroom pepper mixture and the crust in the fridge, and finalize the dish when you are ready to serve.  I made my crust/mushrooms on a Monday and finalized on Thursday and it turned out great.**

2.  Whisk together the eggs, milk, salt, pepper and cumin.  Whisk in the sliced green onions and the mushroom/pepper mixture.

3.  Pour the egg mixture into the crust.  Top with the crumbled cheese.

4.  For egg whites – Bake in the oven at 375 degrees for about 20 minutes and then 300 degrees for another 15-25 minutes.  You should cook until the eggs are set.  Remove from the oven, cover, and allow to stand for 10 minutes before serving.

Top with hot sauce or just eat as is.  Enjoy!

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One Response to Mushroom Quiche with Polenta Crust

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