Polenta Crust Leek + Courgette Quiche

Polenta serves as a hearty, gluten free crust; yet still French with leeks and zucchini. 

I love quiche, a lot. Well anything that involves eggs baked with a bunch of delicious ingredients will do really. I have to say I have not endeavored in making a true quiche, and it’s probably because I’m very bashful when it comes to baking.

So I have been thinking of ways to not traditionally make a quiche crust that would be much easier for me than starting from scratch, but more fun than buying a pre-made crust. Polenta it was!  Plus it’s a little perk for some that polenta is also gluten free. I can’t really handle lactose anymore so my version involves a goat gouda I found, which is amazing and goat milk because there’s no lactose in goat! But of course feel free to use cow milk/cheese if you prefer.

Also a note, make the polenta yourself, don’t try using the precooked log, I promise it won’t work.

The Crust Innards:

• 1 cup dry Polenta
• 2 cups Water
• 1 cup Goat Milk
• 1/4 cup Goat Gouda, shredded
• S+P

The Quiche Innards:

• 1 large Zucchini, sliced
• 2 medium Leeks, chopped
• 1 TBSP Olive Oil
• 4 Eggs, beaten
• 1/2 cup Goat Milk
• 3/4 cup Goat Gouda, shredded
• 1 TBSP Fresh Thyme
• S+P

Prep Time: 20 minutes

Cook Time: 40-50 minutes

Serves: 6-8

How to Make the Quiche:

1. Preheat the oven to 400 degrees.

2. Bring the water to a boil and add the polenta then milk, whisk constantly for 15 minutes until it thickens.

3. You want the polenta to be almost fully cooked so it is firm and malleable, then add the cheese and salt and pepper.

4. Place into your pie dish and form a crust then place in the oven for 20 minutes to crisp.

5. Meanwhile, slice the zucchini and leeks and place in a skillet on medium heat with the olive oil and let them cook down until fragrant and soft.

6. Place the zucchini and leeks in the quiche crust.

7. Whisk together the eggs, milk, cheese, thyme, salt and pepper, then pour over the zucchini and leeks.

8. Place the quiche in the oven for 20-30 minutes until golden brown.

9. Let rest for at least 15 minutes, then slice and enjoy.

Bon Appétit!