Polenta Crusted Quiche With Asparagus And Parmesan

This golden, cheesy, polenta-crusted quiches makes a hearty and delicious meat-free main - and its low calorie too!

The ingredient of Polenta Crusted Quiche With Asparagus And Parmesan

• 2 tsp extra virgin olive oil
• 1 leek white part only thinly sliced
• 2 garlic cloves crushed
• 2 bunches asparagus trimmed
• 120g 3 4 cup frozen green peas
• 6 eggs
• 120g 1 2 cup reduced fat ricotta
• 60ml 1 4 cup reduced fat milk
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh continental parsley
• 2 tbsp finely grated parmesan
• baby herbs to serve optional
• 500ml 2 cups salt reduced vegetable stock
• 145g 3 4 cup polenta
• 20g 1 4 cup finely grated parmesan

The Instruction of polenta crusted quiche with asparagus and parmesan

• preheat oven to 180c 160c fan forced lightly grease a 4cm deep 24cm diameter base measurement fluted tart tin with removable base place on a baking tray
• for crust place stock in a saucepan and bring to boil over high heat reduce heat to low gradually add polenta in a thin steady stream whisking constantly until combined cook stirring for 4 5 minutes or until thick and coming away from side of pan remove from heat stir in the parmesan season
• spoon polenta into prepared tin working quickly use the back of a spoon to spread mixture to cover base and side use fingers to press firmly creating a 5mm 1cm thick crust bake for 20 minutes or until golden
• meanwhile heat oil in a frying pan over low heat add leek cook stirring for 7 8 minutes or until slightly caramelised add garlic cook stirring for 1 minute set aside
• place asparagus and peas in a steamer basket over a saucepan of simmering water cover steam for 1 2 minutes or until tender crisp refresh under cold running water drain sprinkle tart shell with leek and peas arrange asparagus on top
• whisk eggs ricotta milk chives parsley and half the parmesan in a bowl pour over vegetables sprinkle with the remaining parmesan bake for 30 35 minutes or until set sprinkle with baby herbs if using

Nutritions of Polenta Crusted Quiche With Asparagus And Parmesan

fatContent: 373 079 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 25 grams protein
sodiumContent: n a

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