Perfect for brunch, everyone will love this colorful polenta quiche perfect for summer. And you’ll love the unique crust!

Perfect for brunch, everyone will love this colorful polenta quiche perfect for summer. And you'll love the unique crust! Get the recipe on RachelCooks.com!

I’m happy to have a few more friends helping me out over the next few weeks — today is the lovely Samantha of The Little Ferraro Kitchen. She’s extremely talented and I cannot wait to try this recipe — I’m loving the unique polenta crust. Thanks, Samantha!

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Hi Rachel Cook’s readers! Or I really should say Aloha or Shalom! My name is Samantha and I blog over at The Little Ferraro Kitchen.  If you haven’t stopped by before, I love to share cultural and world cuisine recipes. I’m from a diverse background, growing up Jewish in Brooklyn, then living in Hawaii, and now settling down in Southern Cali.

All of my recipes and inspiration come from cultural dishes and world travels. Learning about cultures through food is so exciting!

heirloom tomatoes

Another fun fact that some may already know…I am..head over heels obsessed with…TOMATOES!  Weird? Funny?? Odd? Brilliant? Whatever you may think, I love, love tomatoes.

And this is my absolutely favorite time of year because heirlooms are at their peak and I just go ga-ga crazy for them! I tell my husband, Joe, “Don’t bring me home jewelry….bring me a whole array of rainbow tomatoes”. I think he likes that bargain as well.

Perfect for brunch, everyone will love this colorful polenta quiche perfect for summer. And you'll love the unique crust! Get the recipe on RachelCooks.com!

So for today’s guest post for Rachel, I wanted to bring something colorful and vibrant that will put a smile on anyone’s face! I know she’s incredibly busy lately with moving and selling her condo, so I thought the rainbow of colors in this polenta quiche will do the trick!

Perfect for brunch, everyone will love this colorful polenta quiche perfect for summer. And you'll love the unique crust! Get the recipe on RachelCooks.com!

Heirloom tomato and polenta quiche is on the menu for brunch this weekend! Instead of a traditional crust, I wanted something a little different, like this polenta one. We always have a jar of cornmeal to make polenta with.

So instead of making it a creamy dish like we’re used to, I spread the polenta all over a cast iron skillet and baked it as a crust first. Then I poured in a glorious amount of eggs and a beautiful assortment of colorful heirloom tomatoes.

Place the skillet back in the oven for a 20 minutes or so, top with fresh torn basil, and you have a gorgeous brunch centerpiece!

Perfect for brunch, everyone will love this colorful polenta quiche perfect for summer. And you'll love the unique crust! Get the recipe on RachelCooks.com!

Looking for more great brunch recipes? Try these:

 

Heirloom Tomato and Polenta Quiche

Heirloom Tomato and Polenta Quiche

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Perfect for brunch, everyone will love this colorful quiche perfect for summer. And you’ll love the unique crust!

Ingredients

Polenta Crust

  • 1 ¾ cup vegetable stock (or chicken stock or water)
  • ½ cup cornmeal
  • 2 tablespoons unsalted butter
  • 1 tablespoon freshly grated Parmesan cheese
  • 2 sprigs thyme, leaves removed and chopped
  • 2 sprigs rosemary, leaves removed and chopped
  • Salt and pepper, to taste

Quiche

  • 4 eggs
  • ¼ cup ricotta cheese
  • 2 tablespoons heavy cream (or half and half)
  • ¼ cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • 2-3 medium sized heirloom tomatoes, sliced thin
  • Few leaves of fresh basil, roughly torn for garnish

Instructions

  1. Preheat oven to 425°F.
  2. In a small pot, bring stock to a gentle boil, then add cornmeal and herbs; mix well. Stir for about 15 minutes over low heat until mixture becomes thick. When it’s thick, remove from heat, and add butter, Parmesan cheese, salt and pepper. Taste for seasoning. Set aside. 
  3. Spread polenta mixture into a greased oven safe skillet (I used cast iron), spreading the polenta evenly and a little up the sides. Bake at 425°F  for 10 minutes until the crust gets slightly hard. Turn oven down to 350°F.
  4. In another bowl, whisk together the eggs, ricotta cheese, heavy cream,  Parmesan cheese, salt and pepper.
  5. When crust is ready, pour egg mixture into skillet. Top with sliced heirloom tomatoes, using a fork to gently lift them up if they happen to sink. Grate more Parmesan to sprinkle on top, if desired.
  6. Bake at 350°F until eggs are set and cooked through, about 20-25 minutes.
  7. When done, allow quiche to cool slightly and top with freshly torn basil.
Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 141 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 111mg Sodium: 338mg Carbohydrates: 10g Fiber: 1g Sugar: 2g Protein: 6g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Thank you Rachel for having me over to your blog today! Aloha and Bon Appetit!