Broccoli-Polenta Quiche Recipe

Broccoli-Polenta Quiche

8 servings

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.

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

Preheat oven to 375F. Prepare, bake and cool pie shell as directed. Keep oven on.
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.
In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Remove from heat; set aside.
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.
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.