This recipe takes about 30 minutes to prepare and about 50-60 minutes until it’s ready to serve. It serves about 2-3 people.
Well I came up with this recipe because I bought some beautiful swiss chard at the farmers market and I was thinking about what I could make out of it. Then I got inspired by my own recipe for polenta slices and somehow the idea came up to me to try and make a quiche out of it with the swiss chard on top. So here it is! It turned out really great and yummy and omg I have been so excited for this recipe to publish because it’s just sooo good!
The recipe is of course plant-based/vegan and consisting out of almost only whole foods and it’s also gluten free and soy free.
Polenta ingredients:
- 1/2 tbsp. olive oil
- 1/2 yellow onion
- 1 clove of garlic
- Zest of 1/2 organic lemon*
- 1 tsp. dried rosemary
- 4 allspice kernels
- 4 cloves
- ⅔ tsp. black pepper
- ⅔ tsp. cumin
- ½ tsp. raw cane sugar.
- 600ml or 2,4 cup vegetable broth
- 6 tbsp. nutritional yeast
- 150g or a bit more than 3/4 cup polenta
Vegetable topping ingredients:
- 1 tbsp olive oil
- 1/2 yellow onion
- 1 clove of garlic
- 1 leek
- 250g swiss chard (I used the red and yellow ones)
- 1 tsp. crushed black pepper
Tomato sauce ingredients:
- 4 medium-big tomatoes chopped
- 2/3 tsp. crushed black pepper
- 2 twigs fresh rosemary or 1-2 tsp. dried
- Zest and juice of 1/2 organic lemon*
- 1-2 tsp. raw cane sugar
- a pinch of salt
Directions:
- Get 2 small pots for the polenta and tomato sauce, a big deep frying pan or wok with lid to sauté the veggies and quiche form ready to use. Add the oil to the polenta pot and the veggies pan.
- Then first prepare the ingredients. Peel and chop the onion and garlic, add half of each to the polenta pot and the veggies pan. Clean and slice the leek and add it to the veggies pan. Wash the swiss chard, cut the stems out of the leaves and chop them up finely, set aside in a bowl. Chop up the leaves and set aside in a different bowl or use the lid from the veggie pan.
- Add the black pepper to the veggies pan. For the polenta add the spices along with the rosemary and sugar to a mortar and pestle and grind it all together and set aside along with the lemon zest.
- For the tomato sauce, wash and chop the tomato into cubes, wash and dice the rosemary and at to the pot along with the other ingredients for the tomato sauce.
- Then turn both pots and the pan on medium high heat on the stove. Cook the tomato sauce for about 15 minutes, stirring every now and then.
- Saute the onion, garlic and leek in the veggies pan for about 5 minutes until the leek gets softened. Then add the swiss chard stems and saute for another 3 minutes. After that stir in the swiss chard leaves and cover with the lid to let the leaves wilt down while turning off the heat.
- Meanwhile also saute the onions and garlic for the polenta. Add the ground spice mixture and lemon zest to the onions as soon as they become soft and keep sauteeing very shortly until it becomes fragrant. Then add the broth and nutritional yeast, stir and bring to a boil. Take it off the heat as soon as it boils and pour in the polenta slowly while whisking it in. Put it back on medium heat and cook for 5-7 minutes while you keep stirring it to prevent it from sticking to the bottom and burning.
- Also meanwhile preheat your oven to 200°C or 400°F.
- Rinse your quiche form with cold water. Add the polenta to the quiche form and spread it out, making the edges a bit higher than the middle. Add the veggies on top and put it into the preheated oven for 10-15 minutes.
- Before serving, let the quiche cool down for about 15 minutes to let the polenta set. Optional you can sprinkle a hand full of slivered almonds on top. Serve the quiche with the tomato sauce. Enjoy!
*Tip for the lemon zest: I always take the zest from when I have organic lemons by just shaving/grating it off with a fine zest peeler/grater and store it in a little jar in the freezer. This way I have it always on hand when I need it and don’t have to use it at the moment I want only the lemon juice.
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