Artichoke-Feta Quiche with Polenta Crust

11 03 2012

Nothing says spring like a quiche, and I think artichokes are my new favorite obsession. Here they combine beautifully with chunks of salty feta, and are subsequently bathed in a layer of eggs, greek yogurt, and fresh herbs. Flecks of grated cheese on the top guild the lily, and the golden polenta halo is uniquely eye catching.

The one issue I had with this was actually said polenta crust; it’s an excellent option if you need to go gluten-free, but otherwise I think this filling would do better with simple puff pastry. The polenta is made plenty flavorful through simmering in broth and further grated cheese, but the texture just doesn’t provide the crispy background so essential to the velvelty, luxurious egg filling of a good quiche.

Artichoke-Feta Quiche with Polenta Crust
very slightly adapted from The Wednesday Chef

Crust
1 1/2 cups low-sodium vegetable broth
1 1/4 cups water
1/2 teaspoon sea salt
1 1/4 cups polenta
1/2 cup (about 2.5 ounces) grated cured cheese
1 large egg, room temperature
1/4 teaspoon freshly ground black pepper

1. Bring the broth 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.

2. Grease a 10-inch tart pan or cake pan with olive oil. Have a glass of cold water ready. Spoon the polenta into the pan and press it out, pushing it up the sides. Dip a wooden spoon or your hands in the cold water to help the polenta along. Set aside for 15 minutes and then form an even rim about 3/4 of an inch thick with moist fingers, pressing firmly. Don’t worry if the crust looks rustic.

3. Put a rack in the center of the oven and heat to 375 F/190 C.

Artichoke filling
1 cup plain Greek yogurt
2 large eggs
1/2 cup finely chopped scallions
2 tablespoons chopped flat-leaf parsley
1 tablespoon minced fresh rosemary
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
12 ounces artichoke hearts, canned or frozen
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup grated cured cheese

1. Whisk the yogurt, eggs, scallions, parsley, rosemary, salt and pepper together until well-combined. Cut the artichoke hearts into quarters and distribute them evenly over the polenta crust. Sprinkle the feta on top of the artichokes and pour the yogurt filling evenly over everything. Sprinkle with the cured cheese.

2. Bake the tart 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 at least 20 minutes, though 40 is better. The tart can be prepared up to one day ahead.

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2 responses

15 03 2012
Alice

The polenta would be so delicious with this artichoke quiche. If you have access to fresh artichokes, the hearts would be excellent in this dish. And you could use the outside leaves as an appetizer with a creamy dip.

20 05 2012
ms. modiste

This sounds delicious. With regard to the lack of crunchy crust, what about par-baking the crust prior to adding the filling?

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