Polenta quiche with zucchini and goats cheese (vegetarian, gluten free)
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Cook time: 
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Serves: 8
 
Ingredients
Crust
  • 1½ cups gluten free vegetable stock
  • 1¼ cups water
  • ½ teaspoon sea salt
  • 1¼ cups polenta
  • ½ cup grated Parmesan cheese
  • 1 large egg, room temperature
  • ¼ teaspoon freshly ground black pepper
Quiche filling
  • 1 & ½ cups plain Greek yoghurt
  • 3 large eggs
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon minced fresh rosemary
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 small zucchini cut into ribbons
  • ¼ cup crumbled goat cheese
  • ¼ cup shredded Parmesan cheese
Instructions
  1. Preheat the oven to 190 C.
  2. Bring the stock and water to a boil in a heavy-bottomed saucepan over medium-high heat. Add the salt. Slowly add the polenta in a thin stream, whisking constantly, and continue whisking for 30 seconds. Decrease the heat to low and cover. Cook for 10 minutes, stirring with a wooden spoon every few minutes to keep the polenta from sticking to the bottom of the pot. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. Stir in the cheese, egg and pepper.
  3. Grease a 25 cm quiche pan with olive oil. Have a glass of cold water ready to help mould the polenta into the quiche base. Spoon the polenta into the pan and press it out with your hands or a spoon, pushing it up the sides. You can dip your hands or the spoon into the cold water to help set the polenta as you go. Set the pan aside for 15 minutes to cool then form an even rim about 1.5 cm thick with moist fingers, pressing firmly.
  4. Whisk the yoghurt, eggs, parsley, rosemary, salt and pepper together until well-combined. Place the zucchini ribbons in the prepared quiche pan. Pour the yoghurt mixture evenly over the zucchini. Sprinkle over the top with goat cheese and grated Parmesan cheese.
  5. Bake the quiche until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and let cool for about 30 minutes.
Recipe by Chompchomp at http://www.chompchomp.com.au/2014/11/polenta-quiche-zucchini-vegetarian-gluten-free/