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🍽️ Polenta Quiche with Onions, Cherry Tomatoes, and Gorgonzola

474 kcal · 30 min · 4 servings

Ingredients

• 4 onions
• 40 g butter
• 600 ml vegetable broth
• 400 ml milk
• 200 g polenta (instant)
• 50 g parmesan (freshly grated)
• salt
• nutmeg (freshly grated)
• butter (for the pan)
• 300 g cherry tomatoes
• 120 g gorgonzola
• 40 g pine nuts
• fresh basil (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the onions and cut them into wedges.
3. 3. Heat the butter in a hot pot.
4. 4. Sauté the onion wedges until translucent.
5. 5. Pour in the broth and the milk.
6. 6. Bring the mixture to a boil.
7. 7. Stir in the polenta.
8. 8. Cook the polenta on low heat, stirring constantly, for about 3 minutes.
9. 9. Stir in the Parmesan cheese.
10. 10. Season the polenta with salt and nutmeg.
11. 11. Grease a tart pan with butter.
12. 12. Spread the polenta evenly in the pan.
13. 13. Wash the cherry tomatoes.
14. 14. Halve the tomatoes.
15. 15. Place the tomatoes on the polenta with the cut side facing up.
16. 16. Cube the Gorgonzola cheese.
17. 17. Distribute the Gorgonzola cubes and pine nuts over the quiche.
18. 18. Bake the quiche for about 15 minutes until golden brown and gratinated.
19. 19. Garnish the finished quiche with fresh basil.
20. 20. Serve the quiche hot.

Nutrition per serving

• kcal: 474
• Protein: 18 g · Fett/Fat: 36 g · Carbs: 20 g