Polenta-Crusted Deep Dish Quiche
 
 
Makes 1 9" round quiche
Ingredients
Crust:
  • 1 teaspoon kosher salt
  • 1 cup polenta
  • 2 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese
  • 1 teaspoon freshly ground black pepper
Filling:
  • 8 large eggs
  • 1 cup sour cream
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 tablespoons Dijon mustard
  • 1½ teaspoons kosher salt
  • ½ cup chopped fresh chives (optional)
Instructions
Prepare the crust:
  1. In a medium pot, bring 3 cups water to a boil. Add salt and gradually whisk in the polenta. Reduce heat to medium-low and cook, whisking constantly, until thickened, 10-15 minutes.
  2. Remove from heat and add butter, Parmesan cheese and pepper; stir to combine. Let cool to room temperature.
  3. Grease a 9" springform pan. Press the cooled polenta into the bottom and up the sides of the prepared pan. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
Prepare the filling and assemble the quiche:
  1. Preheat oven to 325 degrees.
  2. In a large bowl, combine the eggs, sour cream, heavy cream, milk, Dijon mustard and salt. Whisk together until thoroughly combined. Add chives, if using, and stir to combine. Pour the filling into the prepared crust.
  3. Place the springform pan on a baking sheet. Transfer to the oven and bake for 70-80 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean.
  4. Remove quiche from the oven and let cool for 20 minutes. Then remove ring and transfer quiche to a wire rack to cool for at least 30 minutes before serving.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/polenta-crusted-deep-dish-quiche/