Polenta-crusted deep-dish quiche from For the Table: Easy, Adaptable, Crowd-Pleasing Recipes (page 158) by Anna Stockwell

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aioli; The right way to make a salad; Leeks vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FlowerGold on January 20, 2025

    Very good. Like a light custard. Definitely need a deep dish. Rises like a soufflé and then falls. Is simple to make but takes advanced preparation and takes a while to form the crust and then the next day to cook and cool. The top of the crust is browned and crispy but the rest of the crust was a little too soft and moist. Would try baking on a lower rack to see if that helps firm the crust. Once it cooled you could slide onto a serving plate.

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