Tomatoes and Gorgonzola Quiche  Quiche  334 reads

Tomatoes and Gorgonzola Quiche

Pine nuts 55 g
Water 1 1/5 l
Polenta 175 g
Olive oil for greasing
Margarine 3 tbsp, dairy-free
Yeast 2 tbsp, nutritional
Tomato 225 g, cherry, halved
Cheese 125 g, blu, dairy-free, cubed
Basil sprigs, to garnish

Toast the pine nuts in a dry frying pan set over a moderate heat until golden and aromatic.
Tip into a bowl and set aside.
Bring the water to a boil in a large saucepan set over a moderate heat.
Add 1 tsp salt, stir to dissolve, and then add the polenta.
Bring the polenta to a simmer, stirring frequently for 2-3 minutes with a whisk or wooden spoon.
Continue to cook over a low heat for 35-40 minutes until thick, stirring from time to time and adding more water to loosen the polenta if needed.
Preheat the oven to 200°C (180° fan) | gas 6.
Grease a 23 cm | 9" wide round baking dish with some olive oil.
When the polenta is ready, stir in the margarine and nutritional yeast.
Adjust the seasoning to taste with salt and pepper.
Spoon into the prepared baking dish and top with the cherry tomatoes, blue cheese, and pine nuts.
Bake for 20-25 minutes until golden on top.
Remove from the oven and let cool briefly on a wire rack before serving with a garnish of basil.

serves 8

Rating 2.68/5
Rating: 2.7/5 (47 votes)
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