Hearty polenta quiche
Featuring a polenta base and a creamy spinach, cheese and savoury minced meat topping, our no-pastry quiche is a protein-packed meal perfect for any occasion. Whether you’re looking to impress guests or enjoy a comforting meal at home, this nutritious gluten-free delight is sure to become a favourite in your recipe repertoire!
Preparation: 20 mins
Baking: 35 mins
Serves: 4
Difficulty: easy
Ingredients
- 1 vegetable stock cube
- 150g express polenta
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 200g minced beef
- 200g minced pork
- 300g frozen spinach, defrosted and drained
- 4 eggs
- 100ml milk
- 150ml sour cream
- 150g cheddar cheese, grated
- ¼ tsp nutmeg
- Salt and freshly ground black pepper, to taste
Recipe
- Preheat your oven to 200°C/180°C fan/gas 6.
- Line a 24cm-diameter quiche tin with baking paper.
- Add the stock cube and 600ml of water to a saucepan and bring to the boil.
- Pour in the polenta, stirring well with a whisk to prevent lumps.
- Cook for about 5 minutes and then pour the polenta into the quiche tin.
- Warm half the olive oil in a large frying pan over a medium-high heat.
- Add the chopped onion and sauté until translucent (2–3 minutes). Then include the garlic and fry for another minute. Set aside on a small plate.
- Add the remainder of the olive oil to the same frying pan, and cook the meat until it’s no longer pink, making sure to stir and break up any chunks.
- Stir in the spinach, distributing it evenly.
- Whisk the eggs, milk and sour cream in a large mixing bowl, then stir in the cheese and nutmeg.
- Add the creamy mix and the fried onions to the meat.
- Season and pour all the ingredients over the polenta base.
- Bake in the preheated oven for about 35 minutes, or until the quiche is golden brown and/or the topping is fully set.
Bon appétit!
Three more ideas for autumn-inspired comfort food: