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!
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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!
Hi Kimberley,
We had this, well, sort-of-this, for supper last night, and enjoyed it. I’m sharing this in case other people might be as polenta-challenged as I am. Where we are in France, polenta is fine, fine or fine! So guess what, I had fine. Apparently further east (ie. nearer Italy!) a wider choice is available. Anyway, I mixed my fine polenta with medium couscous (we don’t eat gluten-free, so that’s not a concern for us) and was pleased with the result. I think you’re right, the crust really does need the texture. Thanks once again, another good idea of yours!
Thanks so much for the feedback, Lyn!
Kimberly I have frozen chopped leeks from my garden. How do you suggest using these in place of the fresh? They tend to be a bit more watery than fresh, and tougher when defrosted but full of flavor. I wonder if I should first sauté them or roast them with the bacon and tomatoes? Do you think I would need flour for the extra moisture??
I am a new reader. I love your blog. I will be making your mincemeat as soon as I can get to the grocery store!!!
Thank you, Christine, and welcome! For the frozen leek, I would just thaw and thoroughly drain them and that should be sufficient. By draining them you won’t need to add any extra flour. But if they seem particularly tough then yes, I would sauté in some butter or oil first. Happy cooking!
This sounds great! Can I use a pie plate instead of a quiche pan?
Hi Karen, yes you can. Happy baking!
That polenta crust sound fantastic! I love quiche but this would make me love it even more!!!
I am gonna make this for my girlfriend!!!..She loves Quiche:)
That sounds like a great idea! Since she loves she should really enjoy this unique twist on traditional crust. Of course, this quiche is excellent with a regular dough crust as well, but the polenta crust offers something unique different from the norm. Your girlfriend will be thrilled either way. Happy cooking!
Hi..just wanted to know what is cornmeal exactly? Do we get in supermarkets?
Hi Samjeeta! Cornmeal is a meal that’s ground from dried maize and is available in fine, medium and coarse consistencies. I don’t know where you’re located, but here in the U.S. you can find it in any supermarket. To make polenta you’ll need either medium or coarsely ground cornmeal.
Can I use ready made polenta
Hi Lisa! I guess it depends on how “pliable” it is. If it’s soft enough that you can work with it and press it down into the pie pan and up the sides, then yes, it should probably work just fine.
My blog focuses on using local produce from my CSA box, I made this when looking for something different to do with my local cornmeal. Absolutely delicious. I used turkey bacon, didn’t roast the tomatoes, cheddar cheese and local farm fresh eggs! So good! I shared it on my weekly meal plan:)
That’s great, Lil, I’m so happy you enjoyed it! Thanks for the feedback. Best, Kimberly
Hello
For your bacon lerk roasted quiche with polenta crust, what size quiche pan do I use? I have a 25cm and 28cm tin pop out ones.
Alison
Hi, Alison! I used a 10-inch quiche pan, so 25cm is perfect! The polenta crust is much softer than typcial quiche dough so you can try to “pop” it out and see if holds together (it should), or you may end up just cutting it into wedges in the quiche pan and serving it that way.
Kim, I’d love to provide you with a few hints. I have seen so-called “Cuban recipes” on the Food Network that used cilantro and annato. In fact, cilantro and annato are not used in typical Cuban cuisine. I know because I came from Cuba as an adult and cooking, although I didn’t cook in Cuba, has always been my passion! One of the foremost Cuban recipes, liked by everyone, is Arroz con Pollo (Chicken in Yellow Rice). My recipe is SUPER CUBAN and tested, and if you so desire, I will gladly share it with you because I think you’re very special. Please, let me know and I will email it to you so you can share it with you followers, and also give your beautiful family a delicious treat! Keep the great work going, I really adore your blog AND YOUR PHOTOGRAPHS! WOW!
Mimi, you are so kind and thank you so much for the info. Arroz con Pollo has been on my list for a while and I would love to try your authentic recipe! When I get around to posting it on my blog I will most certainly give you credit :) Thanks so much, Mimi! Email: daringgourmet@yahoo dot com
That Peruvian chicken has to be good, but this quiche must be KILLER! I love the way you use cornmeal — because I love everything with cornmeal. I’m not Mexican, but I am originally Cuban and cornmeal was very popular in my country for a number of delicious dishes!
Thanks so much, Mimi! I know, isn’t cornmeal a wonderful thing? I’m excited to experiment more with it – the possibilities are endless! :) And you’ve provided me with a reminder: I have Cuban cuisine on my very loooong list of things to make (talk about endless!) and still need to figure out which dish to start with. Any suggestions? :)
Kimberly you are a genius!! Well done, its looks so delicious!! :-)
As always, thank you, bakeaffairs :)
So when are you starting up that facebook page for your wonderful blog??? :)
For anyone reading this, Bake Affairs is run by Brigitte from Switzerland and she makes the most delightful European goodies! Go check out her blog – you won’t be disappointed!
Kimberly, thank you so much, I feel very touched and honoured by your words! My facebook page is coming soon… :-) I promise! :-)
Yayyyyy! Looking forward to following your FB page when it’s ready! :)
Your quiche looks wonderful and I love the idea of the polenta crust. I’m a bit lazy when it comes to baking so anything that makes my life easier is definitely a winner!
Thanks, Kaylene! I agree. Before I had kids I eagerly tackled the most time-consuming of dishes (and still occasionally do, but more rarely), but with two little ones running around I definitely turn to quicker dishes just out of necessity. And though I still prefer the traditional crust, the polenta crust was a very enjoyable change. I’ll definitely make it again and experiment with different fillings.
Kimberly, this sounds spectacular. But I’m even more intrigued by your possible Mexican version (because my husband would eat that…). How about doing it with some of your delicious homemade chorizo and some cilantro in addition to your chipotes? I think that would go well with the polenta crust. I even have some polenta that I’ve been unable to find a use for prior to this. Who knows, maybe I’ll have to come up with a Mexican version? You are inspiring! :-)
Susan, you’re on a roll! Chorizo would be the perfect addition and definitely some cilantro. I would probably add some red bell pepper and jalapenos as well (in this case perhaps canned diced green chili peppers). The crust is relatively thick in comparison to the filling, so I’d go easy on the chipotles do the flavor isn’t overwhelming…just enough to give it a hint of that sublime smoky flavor, like a teaspoon or so. Unleash your creative powers and let me know how it goes!
You’re on, Kimberly! I’ve never used chipotles before. However, it occurs to me after reading your description, that a small amount of chipotle powder (I just happen to have a brand new bottle of that in my spice cabinet) added to the crust would work well. I’ll definitely let you know how it turns out. I’ll make notes so it can be duplicated in case it turns out well.
Sounds great, Susan!
I tried this today, and it came out very nicely, with a few caveats. First, a question: in your recipe you list butter as a crust ingredient, but never mention where to put it or when to put it in. I left it out, and that may have been responsible for some of my crust problems. I had a hard time manipulating the crust in my deep-dish pie dish, getting it up the sides far enough. Once the quiche was cooked, the crust didn’t hold together. I think I may have needed to cook the crust longer before adding the fillings, because it never got crispy. Apart from that the flavor was wonderful! Your call on how much chipotle to add the crust was spot on. After I had the whole thing put together (and the eggs level higher than the top of the crust) I realized I’d forgotten to add the chiles, so I put them on top. The canned mild green chiles had enough heat to be noticeable, but still pleasant. For the filling I used ¼ lb. of your homemade chorizo, the tomatoes, about ⅔ cup finely chopped sweet onion that I sautéed with the chorizo as I browned it, a 4-oz. can of chopped green chiles, and added ⅓ cup chopped cilantro to the eggs and milk. I would up that to ½ cup in the future, and probably do a whole cup of onion. For the cheese I used Queso Fresco. I think that your chorizo is probably responsible for most of the wonderful flavor. I even took pictures of everything I did, without getting my camera covered with food…
If you can give me any tips on working with the crust, and getting it crisp enough (if that was my problem), I would appreciate it. It was really fun getting creative. This was much more my style than a regular quiche, and my husband even enjoyed it. Thank you for the inspiration.
Fabulous!! I’m so happy to hear you experimented with the Mexican version and that it turned out well! Okay, the crust problem: I’ve added the butter into the instructions. I don’t think that would have been the cause of the problem. To be honest, I’m really not sure what caused the problem. The polenta is a little pesky to deal with. I had to work with it a bit to evenly press it all around the quiche pan. But it was very malleable. Just be sure to press it in firmly so it stays together. The entire crust won’t get crispy – just slightly crispy on the top edges. In any case, your Mexican version sounds fabulous, I’m sure it looked beautiful, and I’m happy you had fun with it!
Thanks, Kimberly. Clearly I will have to try working with the crust and go through a learning curve with it. The recipe is definitely worth it. I also hope that you will try it – and enjoy it.
I definitely will and am looking forward to trying it! Also, I forgot to add: The cornmeal needs to be either medium or coarse, not fine.
No problem there. My cornmeal was/is coarse. I was happy to find a use for it. BTW I also noticed that the polenta never pulled away from the sides of the pan, even though it thickened appropriately. Does that make a difference? Not sure if I did something wrong there.
There will still be plenty of residue on the sides of the pan, but it should kind of pull together in a sticky mass. It may be that yours was a bit too dry. Perhaps it’s an elevation thing.
Interesting thought. I’ll try it with a bit more water next time. It really didn’t seem dry, but it’s worth trying more water. It seemed to me that it got sticky enough – it just didn’t pull away from the sides of the pan.
I had an interesting revelation today: we had the other half of the quiche for lunch, and when I went to lift it onto plates it transferred perfectly. I’m wondering if maybe all I needed to do originally was let it rest for a little while after I took it out of the oven? Definitely worth trying – along with a little more water so I can get the crust mix to pull away from the sides of the pan when cooking it.
I did let it cool before I put the filling in. I just went back and looked at the instructions I provided. The picture and text instructions both indicate making the quiche filling after making the crust, but you’re right – that isn’t terribly intuitive. I’m making the change right now to state: “Allow the polenta crust to cool for at least 15 minutes before adding the filling.” Thank you for pointing that out – that may very well be what the problem was.
This is beginning to feel like my marriage: between my husband and me we eventually figure things out. We like to say that between us we have a whole brain… This is why communication can be so good! :-) I’ll make sure to let the crust cool well next time.