Feta, Tomato, and Bell Pepper Quiche with a Polenta Crust (gluten-free)

Directions

1. 1
   Preheat your oven to 400F. Make the crust. Grease a 9 (or 1
2. 2
   inch springform pan. Set aside.Bring water to a boil with salt.
3. 3
   Add the polenta in a steady stream, whisking constantly. Lower the heat to medium-low and cook, stirring constantly, until the polenta is very thick, about 10 minutes. OR if using quick cooking just whisk it into the hot water and itll thicken immediately.
4. 4
   Remove from the heat and stir in the butter, 1/2 cup parmesan, salt, pepper, and the egg.
5. 5
   Transfer to the greased pan, and spread with a spatula to cool a bit. When cool enough to handle, use damp fingers to form the polenta up the sides for a crust.Toss the sliced pepper with olive oil, salt and pepper.
6. 6
   Place on a foil lined baking sheet. Roast the pepper and bake the crust at the same time for 20-30 minutes or until the pepper is roasted and the crust is dry.
7. 7
   Sprinkle crust with parmesan, feta, roasted pepper, and cherry tomatoes.
8. 8
   Whisk together the Greek yogurt, egg, whole milk, salt, and pepper.
9. 9
   Pour over the veggies.
10. 10
    Sprinkle with some more parmesan, salt and pepper.
11. 11
    Bake for about 40-45 minutes or until the custard is set and a knife inserted in the center comes out clean. Allow to cool for at least 30 minutes.
12. 12
    Serve! Store leftovers in the fridge for up to 3 days.