BLT Polenta Quiche
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This BLT Polenta Quiche features bacon, leek, and roasted tomatoes in a polenta pastry shell. It’s a delicious twist on a classic! The polenta pastry crust is super easy to make and is also naturally gluten free!
For more quiche goodness be sure to also try our classic Bacon and Leek Quiche and our fun and flavorful Canadian Bacon and Pineapple Quiche!
Here’s what happened. I had leek that needed to be used, some fresh tomatoes from my garden, and an open package of bacon. And I was in the mood for quiche. A savory, buttery, leeky, tomatoey, bacony quiche. But I was also in the mood to experiment with something different than the typical pastry crust. I had recently made this Polenta Lasagna and that gave me an idea. That’s where the idea of a polenta crust came into play. Not only would it be a new flavor twist, it would be quick and easy process. No cutting in cold pieces of butter with flour, adding ice water, kneading it into a dough, forming it into a ball, rolling it out, etc.
The resulting polenta-crusted quiche was delightful and really yummy change from the norm. Next time I’m going to experiment with some other flavors, like a Mexican polenta-crusted quiche. Something along the lines of adding some smoky chipotles to the polenta and crumbling in some queso fresco. But for today’s quiche we’re going to sit down to a thoroughly delicious Bacon, Leek and Roasted Tomato Quiche with Polenta Crust, which we’ll shorten simply to BLT Polenta Quiche! And for my gluten free readers, this quiche is naturally gluten free!
BLT Polenta Quiche Recipe
Let’s get started!
Roast the tomatoes and bacon together in the oven until the bacon is done and the tomatoes have collapsed and are beginning to brown. Once cool enough to handle, roughly chop the tomatoes and break the bacon into small pieces.
While the bacon and tomatoes are cooking, prepare the polenta crust (this can also be done in advance).
In a medium saucepan, bring the chicken broth to a boil. Add the cornmeal in a gradual stream, whisking constantly to prevent lumps. Add the butter. Reduce the heat to low and continue to cook, whisking frequently, for about 15-20 minutes until the mixture pulls away from the sides of the pan into a firm, sticky mass.
Butter a quiche dish. Press the polenta mixture into the quiche dish and up the sides.
Bake in a preheated oven at 400 degrees F for 15-20 minutes until the edges are slightly crispy. Allow the crust to cool.
Melt the butter in a skillet and saute the leek until softened. Set aside until ready to use.
To make the filling: Place the eggs in a medium mixing bowl. Add the half-and-half, salt and pepper and whisk generously until the eggs are thoroughly combined.
Spread the leek, roasted tomatoes, and crumbled bacon into the crust.
Pour the half-and-half/egg mixture over it.
Sprinkle the cheese over it.
In an oven preheated at 325 degrees F, bake for 35-40 minutes or until until golden brown on top and the middle of the quiche is firm.
Remove the quiche from the oven and let it cool for at least 5 minutes before slicing and serving.
Slice into wedges and serve hot or at room temperature.
Enjoy!
BLT Polenta Quiche
Ingredients
- For the Polenta Crust:
- 1¾ cup chicken broth
- ½ cup medium or coarsely ground cornmeal
- 1 tablespoon butter
- For the Quiche Filling:
- 4-5 slices thickly cut bacon
- 3 large Roma tomatoes cut in half
- 1 large leek , sliced, thoroughly washed and drained
- 1 tablespoon butter
- 1 cup half and half (or 1/2 cup heavy cream and 1/2 cup whole milk)
- 3 large eggs
- ¼ teaspoon salt
- 1 1/2 cups grated Swiss, Cheddar, or Gouda
Instructions
- To roast the tomatoes: Preheat the oven to 400 degrees F. Place the tomatoes cut side down on a foil-lined cookie sheet. Lay the bacon next to the tomatoes. Roast the tomatoes and bacon for 17-20 minutes, or until the skins of the tomatoes have collapsed and are just barely starting to brown and the bacon is crispy (remove the bacon sooner if it's done). Let sit until cool enough to handle and then chop the onions and break the bacon up into small pieces. Set aside.
- While the tomatoes and bacon are cooking, make the polenta crust: In a medium saucepan, bring the chicken broth to a boil. Add the cornmeal in a gradual stream, whisking constantly to prevent lumps. Add the butter. Reduce the heat to low and continue to cook, whisking frequently, for about 15-20 minutes until the mixture pulls away from the sides of the pan into a firm, sticky mass.Grease a quiche pan and press the polenta mixture into it and up the sides. In the oven still preheated at 400 F, bake the polenta crust for 15-20 minutes until slightly crispy on the edges. Allow the crust to cool.Reduce the oven temperature to 325 F.
- For the quiche filling:Melt the butter in a small skillet over medium heat, add the leek and saute until tender, about 5-7 minutes. Remove from heat and set aside.Combine the half and half, eggs, and salt in a medium bowl and whisk until smooth. Place the leek, chopped roasted tomatoes, and bacon into the polenta crust. Pour the half and half/egg mixture over it and then sprinkle the cheese over it.Bake at 325 F for 35-40 minutes or until golden brown on top and the middle of the quiche is firm.Let the quiche cool for at least 5 minutes before slicing into wedges and serving.
Nutrition
Originally published on The Daring Gourmet September 17, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
