Polenta crust pie

Polenta crust pie


For the Polenta Crust:

  • 1¾ cup chicken broth
  • ½ cup cornmeal
  • 1 tablespoon butter

For the Quiche Filling:

  • 4-5 slices thickly cut bacon
  • 3 large Roma tomatoes, cut in half
  • 1 large leek, sliced, washed and drained
  • 1 tablespoon butter
  • 1 cup milk 
  • 3 eggs
  • ¼ teaspoon salt
  • 1½ cups flavorful cheese, such as Swiss or gouda, grated
  1. To roast the tomatoes: Preheat the oven to 400 degrees F. Place the tomatoes cut side down on a foil-lined cookie sheet. Lay the bacon next to the tomatoes. Roast the tomatoes and bacon for 17-20 minutes, or until the skins of the tomatoes have collapsed and are just barely starting to brown and the bacon is crispy. Let sit until cool enough to handle and then chop the onions and break the bacon up into small pieces. Set aside.
  2. In the meantime, to make the polenta crust: In a medium saucepan, bring the chicken broth to a boil. Add the cornmeal in a gradual stream, whisking constantly to prevent lumps. Add the butter. Reduce the heat to low and continue to cook, whisking frequently, for about 15-20 minutes until the mixture pulls away from the sides of the pan into a firm, sticky mass.
  3. Grease a quiche pan and press the polenta mixture into it and up the sides.
  4. In a preheated oven at 400 degrees F, bake the polenta crust for 15-20 minutes until slightly crispy on the edges. Allow the crust to cool.
  5. For the quiche filling:
  6. Melt the butter in a small skillet over medium heat, add the leek and saute until tender, about 5-7 minutes. Remove from heat and set aside.
  7. Combine the half and half, eggs, and salt in a medium bowl and whisk until smooth.
  8. Place the leek, chopped roasted tomatoes, and bacon into the polenta crust. Pour the half and half/egg mixture over it and then sprinkle the cheese over it.
  9. Preheat the oven to 325 F and bake for 35-40 minutes or until golden brown on top and the middle of the quiche is firm.