Stop Blogging and Cook

DAILY POST JUNE 2nd:  QUICKIE QUICHE

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Polenta
Salt
Butter or olive oil
Cayenne
Tumeric
Heavy cream

GREEN MARKET
Eggs
Green onion OR yellow onion
Spinach

CHEESE COUNTER
Goat cheese

T I M I N G

SERVES 2 small 1/2 c quiches or a single 2-egg quiche)
PREPARATION TIME: 10 min
COOKING TIME: 20 min polenta + 20 min quiche
PREHEAT OVEN:  350ºF

1. Begin caramelizing onions; put on polenta.
2. When polenta is finished, make polenta cups.
3. Combine egg mixture & pour into polenta cups.
4. Bake until set.

C O O K  /  P R E P A R E

POLENTA CUPS
INGREDIENTS
1/3 c polenta
1/4 tsp salt
1/2 TBSP butter or olive oil
1/4 tsp tumeric
1/4 tsp cayenne

COOKING/PREPARATION

1. Boil 1 c water.  Stir in polenta, butter or oil, salt & cayenne.  Lower heat to simmer, cover and cook, stirring occasionally, for 20 min until soft and thickened.  If the water is absorbed before the polenta is cooked, add a little more water.  The end result should be thick enough to hold it’s shape.
2. Stir in tumeric.
3. Put cooked polenta into greased ramekin(s).   Tamp polenta down evenly with a greased soup spoon, beginning on the bottom of the ramekin and pushing it up the sides, so that the polenta lines the cup as evenly as possible.  It should be only about 1/4″ thick.

EGG MIXTURE
INGREDIENTS
2 eggs
1 tsp cream
4 TBSP raw green onion OR 4 TBSP caramelized onions
handful spinach leaves
2 oz goat cheese

COOKING/PREPARATION

1. If using caramelized onion, saute until heavily caramelized.
2. Lightly beat egg & cream together.
3. If using green onion, add to the egg mixture along with spinach & goat cheese.
4. If using caramelized onions, put them into the polenta cups.
5. Add egg mixture & bake 20 – 25 min for small ramekins, 35-40 min for large.  Quiche is done when egg is set, past the liquid stage but not dried out.  Insert a knife into the center to see if egg is set.

S E R V E

Run a knife around the edge of the ramekin to loosen the quiche.  Invert onto plate.  OPTION  spoon marinara on top.  Serve with fresh fruit at breakfast, tossed salad at lunch or dinner.  Almost any vegetable, cheese or spice can be used in quiche.  Play around and see what suits.