Spinach, Onion and Bacon Quiche with Polenta Crust

Spinach, Onion and Bacon Quiche with Polenta Crust

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Quiche is commonly baked with a flour crust, but using cornmeal gives a bit more crunch. Once you try this version, you may never go back.

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Chicago, IL

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

12 servings

Ingredients

  • ½ cup of cornmeal
  • ½ cup of all-purpose flour
  • ½ cup of shortening
  • 3 tablespoons of cold water
  • ½ teaspoon of salt
  • 3 eggs, beaten
  • 4 slices of bacon, cooked and chopped
  • 1 shallot, diced
  • 3 cups of spinach
  • 1 cups of milk
  • 1 cup of Parmesan cheese, shredded
  • Salt and pepper, to taste

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Directions

As the oven preheats to 400 degrees, stir together the cornmeal, flour, shortening, water, and salt until a dough forms. Line the dough into a greased baking pan and set aside. In a separate bowl, whisk together the eggs, milk, salt, and pepper then stir in the spinach, cheese, and bacon. Pour into the polenta crust and bake for 30 minutes. Serve and enjoy!





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