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Tomatoes and Gorgonzola Quiche

Tomatoes and Gorgonzola Quiche

Looking for new gluten-free ideas to serve for brunch? Try this tasty Onion and Polenta quiche with Tomatoes and Gorgonzola.

20 August, 2018
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Type of dish

Dietary Consideration

serves for


total time

1 HR 30 MIN


Pine nuts
55 g
1 1/5 l
175 g
Olive oil
for greasing
3 tbsp, dairy-free
2 tbsp, nutritional
225 g, cherry, halved
125 g, blu, dairy-free, cubed
sprigs, to garnish


How to prepare a delicious tomatoes and Gorgonzola quiche

  • Toast the pine nuts in a dry frying pan set over a moderate heat until golden and aromatic.
  • Tip into a bowl and set aside.
  • Bring the water to a boil in a large saucepan set over a moderate heat.
  • Add 1 tsp salt, stir to dissolve, and then add the polenta.
  • Bring the polenta to a simmer, stirring frequently for 2-3 minutes with a whisk or wooden spoon.
  • Continue to cook over a low heat for 35-40 minutes until thick, stirring from time to time and adding more water to loosen the polenta if needed.
  • Preheat the oven to 200°C (180° fan)  | gas 6.
  • Grease a 23 cm | 9" wide round baking dish with some olive oil.
  • When the polenta is ready, stir in the margarine and nutritional yeast.
  • Adjust the seasoning to taste with salt and pepper.
  • Spoon into the prepared baking dish and top with the cherry tomatoes, blue cheese, and pine nuts.
  • Bake for 20-25 minutes until golden on top.
  • Remove from the oven and let cool briefly on a wire rack before serving with a garnish of basil.

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