Imagine sinking your teeth into a slice of golden-brown quiche, where the rich flavors of roasted tomatoes and creamy goat cheese dance together in perfect harmony. This Polenta Crust Roasted Tomato Quiche with Goat Cheese, Oregano, and Pesto is not just a dish; it's an experience that will elevate your brunch game to new heights! With its delightful combination of textures and vibrant Italian flavors, this quiche is sure to impress your family and friends. Plus, it's surprisingly easy to make! Ready to embark on a culinary adventure? Let’s dive into this mouthwatering recipe that promises to be the star of your next gathering!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 cup polenta
- 3 cups water
- 1 cup roasted tomatoes
- 4 ounces goat cheese, crumbled
- 2 tablespoons pesto
- 1 teaspoon dried oregano
- 3 eggs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch round quiche or tart pan with removable bottom.
- In a medium saucepan, bring 3 cups of water to a boil. Slowly whisk in the polenta, stirring continuously to prevent lumps from forming. Reduce heat to low and continue cooking, stirring frequently, for about 10-12 minutes until the polenta thickens and pulls away from the sides of the pan.
- Remove the polenta from heat and immediately spread it evenly across the bottom and up the sides of the prepared pan, creating a crust. Allow the polenta to cool and set for about 10 minutes.
- In a mixing bowl, whisk together eggs, salt, and pepper until well combined. Crumble the goat cheese and chop the roasted tomatoes.
- Sprinkle the crumbled goat cheese evenly over the polenta crust. Distribute the roasted tomatoes on top of the cheese.
- Pour the whisked egg mixture over the tomatoes and cheese. Sprinkle dried oregano across the top.
- Drizzle pesto in a decorative pattern over the quiche surface.
- Bake in the preheated oven for 35-45 minutes, or until the eggs are set and the edges of the polenta crust are golden brown.
- Remove from oven and let cool for 10 minutes before removing from the pan. Slice and serve warm.
Tips
- Perfect Polenta: When cooking the polenta, remember to whisk continuously to avoid lumps. The consistency should be thick and creamy, pulling away from the sides of the pan.
- Customize Your Fillings: Feel free to mix and match ingredients! Add sautéed spinach, bell peppers, or even some olives for an extra burst of flavor.
- Let It Set: Allow the quiche to cool for about 10 minutes after baking. This helps the filling firm up, making it easier to slice and serve.
- Serving Suggestions: Pair your quiche with a fresh green salad or a light vinaigrette for a complete meal that’s both satisfying and refreshing.
- Make Ahead: This quiche can be prepared in advance and stored in the refrigerator. Just reheat it in the oven before serving for a quick and delicious meal!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 12g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 110mg
