Recipe

Brunch

Tomatoes and Gorgonzola Quiche

By FDL

Share
Facebook Twitter ShareAddThis
Tomatoes and Gorgonzola Quiche
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated
Error

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

Ingredients
Ingredients
Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 8
Preparation

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.
Tags
Comments
Register or login to Leave a Comment.