Polenta Quiche With Fresh Spinach & Pan-Fried Mushrooms
Today I’ve decided to prepare a polenta quiche with spinach and pan fried mushrooms and I think I’ve made the right decision;-) Easy to prepare, fast and super tasty. I am almost certain that you will love it as much as I do.
I love polenta for it’s creative diversity. And somehow it’s yellow color perfectly matches our spring topic.
Polenta Quiche With Fresh Spinach & Pan-Fried Mushrooms
- 150g of fresh spinach *Optional: Frozen spinach*
- 200g fresh, mixed mushrooms *Optional: Only champignons*
- 6 dried tomatoes
- 1 onion
- 1 clove of garlic
- 1/2 chili
- 1 tablespoon of extra virgin olive oil
- 250g polenta
- 1 liter vegetable broth
- Sea salt
- Pepper
- A pinch of nutmeg
- 1 spring form 23 cm Ø
- 1 leaf of round baking paper *Optional: Other baking paper that you can cut according to your desired shape*
- *Some extra polenta for the spring form*
- 1/2 tablespoon of extra virgin olive oil
Clean the spinach, shake it dry and chop. Clean and dice the mushrooms. Peel and dice the onion and the garlic. Cut the dried tomatoes into thin slices. Pour some oil into a pan and brown the onion dices and the mushrooms within. Add the spinach, stir, turn off the heat, and add some spices according to your taste.
Preheat the oven up to 180 degrees upper and under heat.
Boil up the vegetable broth and stir the polenta in. Let the polenta soak for a moment, take the pot from the fire, add the onion-mushroom mix, stir and let everything continue to soak for another 2-3 minutes. Please, once more add spices according to your taste. In the meantime cover the spring form with the baking paper. Coat the paper with some oil and polenta. *This way the quiche won’t stick to the bottom*. Now fill the slightly soaked polenta mix into the form and spread everything evenly. *I used a smooth pan cake turner*
If you dip the pan cake turner into cold water in advance, you will be able to spread the dough perfectly without anything sticking to it afterwards. Leave the form inside the preheated oven for about 20 minutes. As soon as the quiche becomes crunchy it’s ready to be eaten.
Micha;-)
Did you like this recipe or do you have any further questions? If so, please leave a comment.
Did you like this article or do you have any further questions? If so, please leave a comment.
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