for 4 person

Pastry

100 g	medium-fine polenta
100 g	white flour
2	garlic cloves, squeezed
¼ tsp	salt
70 g	butter, cut into pieces, cold
¼ dl	water
2 tbsp	medium-fine polenta

Topping

200 g	washed, prepared kale
	salted water, boiling
1	cooked corn cob
2	beetroots (approx. 200 g), in carvings
2	red onions, cut into wedges

Sauce

1 ½ dl	milk
125 g	cream cheese, plain
2	eggs
1 tsp	salt
½ tsp	pepper

How it's done

Pastry

Mix the polenta, flour, garlic cloves and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll out the dough on a sheet of baking paper (approx. 30 cm in diameter), transfer to the tin along with the baking paper. Prick the base firmly with a fork, sprinkle with polenta, chill for approx. 15 mins.

Topping

Blanch the cauliflower in boiling salted water for approx. 2 mins., drain, rinse with cold water. Spread the vegetables over the pastry base.

To prebake

Approx. 20 mins. in the lower half of an oven preheated to 200°C, remove.

Sauce

Combine the milk, cream cheese and eggs, season. Pour the sauce over the vegetables.

Finish baking

Approx. 40 mins. Remove, allow to cool slightly. Serve the quiche lukewarm.

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