Polenta Quiche

A Twist on Classic Quiche
In this house, we love quiche.  It is easy, cheap, and yummy.  But cooking the same old thing can get dull, so I like to switch up tiny details here and there.  Last night I decided to make a Polenta Quiche.  If you like Polenta, you will definitely find this tasty.  My husband enjoyed it (with just a little salt), I enjoyed it (with some maple syrup) and my son just enjoyed the maple syrup.  Hopefully, if you decide to make this, your child will eat more than just the maple syrup.

Polenta Quiche

Polenta Ingredients:

• 1 c. cornmeal
• 1/2 t. salt

Quiche Ingredients:

• 3 eggs
• 1-1/2 c. milk or cream
• 1/4 t. salt
• 1/4 t. black pepper
• 1-1/2 c. cheddar, Monterey Jack, or Swiss cheese (I prefer cheddar)
• 1/2 c. bacon, ham, spinach, onion, or pepper (all optional)

To make the Polenta, bring 2-3/4 cups water to a boil.  Combine cornmeal, salt and 1 cup cold water and mix well.  Pour cornmeal mixture into boiling water, stirring constantly until it returns to a full boil.  Turn heat to low and continue to cook for 15 to 20 minutes stirring frequently.  It should turn into a very thick, mashed potato-like consistency.  Spread into a 13" x 9" pan and bake at 325 degrees for 15 minutes (or until slightly golden on top).






In a medium bowl, beat eggs.  Add milk, salt, pepper, cheese, and any other fixings.  Pour the mixture over the Polenta.

Bake at 325 degrees for 40 to 45 minutes or until egg is fully cooked.  Serve with maple syrup if desired.