Polenta Quiche

Polenta Quiche is an original variant of the classic French quiche. It’s usually a fantastic recipe for reusing leftover polenta, creating a rich and comforting dish. Here’s how to prepare it with an Italian touch.

Ingredients

• 300 g of leftover polenta (or freshly made if no leftovers are available)
• 200 g of fresh cream or whole milk
• 3 eggs
• 200 g of cheese of your choice (such as fontina, gorgonzola, emmental, or parmesan)
• Salt and pepper to taste
• Nutmeg (optional)
• 100 g of deli meats of your choice, such as speck or cooked ham (optional)
• Butter and breadcrumbs for the pan

Preparation

1. Preheat the oven to 180 °C.
2. If the polenta is leftover and cold, soften it with a bit of hot water or milk, stirring until soft and workable.
3. Butter and sprinkle breadcrumbs into a quiche mold or a low round baking dish.
4. Spread the polenta evenly on the bottom and sides of the mold, creating a quiche base with a rim of about 2-3 cm.
5. In a bowl, beat the eggs with the cream or milk, adding salt, pepper, and nutmeg to taste.
6. Cut or crumble the cheese and distribute it over the polenta base.
7. If using deli meats, add them over the cheese.
8. Gently pour the egg and cream mixture over the cheese and deli meats.
9. Bake in the oven for about 30-40 minutes or until the surface is golden and the quiche is well cooked in the center.
10. Let it rest for a few minutes before serving.

Your polenta quiche is ready to be enjoyed! It’s great both hot and at room temperature, perfect for a main dish or as an appetizer in a buffet.

Trivia

Polenta, typical of Northern Italy, is a versatile dish that lends itself to multiple reinterpretations. The idea of using it as a base for a quiche blends Italian culinary tradition with French influences, showing how it is possible to innovate starting from classic recipes.