Polenta crusted quiche with asparagus and parmesan

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How to make Polenta crusted quiche with asparagus and parmesan

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 1:00
  • Total Time : 1:20

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 leek, white part only, thinly sliced
  • 2 garlic cloves, crushed
  • 2 bunches asparagus, trimmed
  • 120g (3/4 cup) frozen green peas
  • 6 eggs
  • 120g (1/2 cup) reduced-fat ricotta
  • 60ml (1/4 cup) reduced-fat milk
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh continental parsley
  • 2 tablespoons finely grated parmesan
  • Baby herbs, to serve (optional)

Polenta crust

  • 500ml (2 cups) salt-reduced vegetable stock
  • 145g (3/4 cup) polenta
  • 20g (1/4 cup) finely grated parmesan

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Lightly grease a 4cm-deep, 24cm diameter (base measurement) fluted tart tin with removable base. Place on a baking tray.
  • Step 2 For crust, place stock in a saucepan and bring to boil over high heat. Reduce heat to low. Gradually add polenta in a thin, steady stream, whisking constantly until combined. Cook, stirring, for 4-5 minutes or until thick and coming away from side of pan. Remove from heat. Stir in the parmesan. Season.
  • Step 3 Spoon polenta into prepared tin. Working quickly, use the back of a spoon to spread mixture to cover base and side. Use fingers to press firmly, creating a 5mm-1cm thick crust. Bake for 20 minutes or until golden.
  • Step 4 Meanwhile, heat oil in a frying pan over low heat. Add leek. Cook, stirring, for 7-8 minutes, or until slightly caramelised. Add garlic. Cook, stirring, for 1 minute. Set aside.
  • Step 5 Place asparagus and peas in a steamer basket over a saucepan of simmering water. Cover. Steam for 1-2 minutes or until tender crisp. Refresh under cold running water. Drain. Sprinkle tart shell with leek and peas. Arrange asparagus on top.
  • Step 6 Whisk eggs, ricotta, milk, chives, parsley and half the parmesan in a bowl. Pour over vegetables. Sprinkle with the remaining parmesan. Bake for 30-35 minutes or until set. Sprinkle with baby herbs, if using.

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