Creamy Polenta Quiche with Mushrooms and Swiss Chard

Polenta Quiche with Mushrooms and Swiss Chard

A delicious and hearty dish perfect for any occasion, the Polenta Quiche is a comforting one-pan meal that brings together the creamy texture of polenta, the richness of fresh cream, and the earthy flavor of mushrooms and Swiss chard. Easy to make and packed with flavor, this recipe will quickly become a favorite at your table. Ideal for a savory lunch or dinner, the Polenta Quiche is as satisfying as it is beautiful.

Ingredients
(Serves 6)

Instructions

1. Prepare the Polenta Base: Start by preparing the polenta base for your quiche. In a large saucepan, bring the 750g of water to a boil over medium heat. Once boiling, gradually pour in the wholegrain instant polenta, stirring continuously with a whisk to avoid lumps. Lower the heat and cook the polenta on a gentle simmer for about 8 minutes, stirring occasionally with a wooden spoon or whisk until the polenta has thickened and become creamy. Season with a pinch of coarse sea salt to taste.

2. Shape the Polenta Base: Once the polenta is cooked, remove the saucepan from the heat. Grease a round quiche or tart pan with a little extra virgin olive oil (about 20g), using a brush to coat the surface evenly. Spoon the polenta into the pan and press it down with a spatula or the back of a spoon to evenly cover the bottom and sides, creating a compact base. Allow the polenta to cool slightly and firm up as you prepare the filling.

3. Cook the Mushrooms: In a separate pan, heat 10g of olive oil over medium heat. Slice the champignon mushrooms into approximately 1/2 cm thick slices. Add the sliced mushrooms to the pan and sauté them for about 2-3 minutes until tender and lightly browned. Once cooked, remove the mushrooms from the pan and set them aside.

4. Prepare the Egg and Cream Mixture: In a mixing bowl, whisk together the 3 eggs and 250g of fresh heavy cream until smooth and well combined. Season the mixture with a pinch of salt and freshly ground black pepper to taste. This creamy mixture will form the heart of your quiche.

5. Assemble the Quiche: Carefully take the cooled polenta base and pour the egg and cream mixture over it. Ensure that the mixture is evenly distributed, filling the base completely. Next, chop the Swiss chard into large pieces, and then arrange it on top of the egg mixture. Overlap and cross the chard leaves to form a diamond pattern on the surface of the quiche, which will give it a lovely, rustic appearance.

6. Bake the Quiche: Preheat your oven to 180°C (350°F) with the convection setting off. Bake the quiche for approximately 40 minutes, or until the top is golden and the center is set. You can test the doneness by gently shaking the quiche—if the center is firm, it’s ready.

7. Serve and Enjoy: Once your Polenta Quiche is baked to perfection, remove it from the oven and allow it to cool slightly before serving. Slice into generous portions and enjoy the warm, savory flavors of the creamy polenta, earthy mushrooms, and fresh Swiss chard.

This Polenta Quiche is perfect for a weeknight dinner or as part of a brunch spread. The unique base made from polenta offers a gluten-free alternative to traditional pastry, while still providing a sturdy and delicious crust. Pair it with a crisp salad and your favorite wine for a balanced, flavorful meal. Enjoy!

Nutritional Information
(Per Serving, Approximate)

Tip: For added richness, you can sprinkle a little extra grated Parmigiano Reggiano on top of the quiche before baking. This will give the top a beautifully golden, crispy finish that complements the creamy interior.

Enjoy your Polenta Quiche—a comforting, savory dish that’s sure to impress!