Broccoli-Polenta Quiche Recipe | Vegetarian Times Skip to main content

Broccoli-Polenta Quiche

Here's a way to make a great-tasting quiche with fewer eggs. The filling is bound with a quick-cooked version of polenta, which firms things up nicely and adds much in the way of flavor and texture. Broccoli and onions make a delicious filling, but any steamed vegetable works equally well.

Ingredients: 

Ingredients: 

Ingredient Line: 
9-inch Whole-Wheat Pie Shell
Ingredient Line: 
2 ½ cups broccoli florets
Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
1 large onion, halved and thinly sliced
Ingredient Line: 
2 cups regular or low-fat milk
Ingredient Line: 
⅓ cup fine yellow cornmeal
Ingredient Line: 
1 ½ cups shredded sharp cheddar cheese (6 oz.)
Ingredient Line: 
1 large egg
Ingredient Line: 
1 large egg white (reserve yolk for pie shell), lightly beaten
Ingredient Line: 
2 tsp. Dijon mustard
Ingredient Line: 
1 tsp. dried basil
Ingredient Line: 
½ tsp. salt

Instructions: 

  1. Preheat oven to 375F. Prepare, bake and cool pie shell as directed. Keep oven on.
  2. Meanwhile, in large saucepan fitted _with steamer basket, bring 2 inches water to a boil. Add broccoli; cover and cook until just tender, about 4 minutes. Set aside to cool.
  3. In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Remove from heat; set aside.
  4. In small saucepan, whisk together milk and cornmeal. Bring to a very slow boil over medium heat, whisking often. When mixture starts to thicken, reduce heat to very low and cook, whisking constantly, until medium-thick, about 5 minutes. Remove from heat and whisk in cheese, half at a time. Cool briefly, then whisk in egg, egg white, mustard, basil and salt. Add sauteed onion and mix well.
  5. Arrange broccoli in cooled pie shell. Scrape cornmeal mixture over broccoli and smooth with spoon, wiggling spoon so mixture settles. Bake until quiche is golden brown, about 40 minutes. Transfer to wire rack and cool at least 20 minutes before cutting into wedges. Serve warm.

Nutrition Information: 

Calories: 
393
Protein: 
14 g
Total Fat: 
24 g
Saturated Fat: 
14 g
Carbohydrates: 
31 g
Cholesterol: 
115 mg
Sodium: 
395 mg
Fiber: 
3 g
Sugar: 
g
Yield: 
8 servings

Comments on this Recipe

This is now my permanent go-to recipe for quiche. Total yum!