Looking for a special way to celebrate Mother’s Day? Planning a potluck brunch with friends? I’ve got you covered with an easy and elegant option courtesy of food stylist, recipe developer, writer and video host Anna Stockwell.
With a little advance planning, you can throw together a simple spread – polenta-crusted deep dish quiche and leeks vinaigrette – that’s sure to impress. The pairing comes from the spring chapter in Anna’s new cookbook, For the Table, and boy is it good!
Polenta-crusted deep dish quiche is rich, creamy and packed with flavor. (If you’re a fan of sour cream and onion biscuits/chips/dip/you name it, I guarantee you’ll like my twist.) Leeks vinaigrette (featured on Page 160) complement the “savory cheesecake” perfectly – they’re sweet, tangy and melt-in-your-mouth delicious.
And the best part of both items? They can be served warm, at room temperature or chilled – which means you can prepare them ahead of time and dig in at your leisure.
Recipe adapted from For the Table. This post is sponsored by ABRAMS, as part of the ABRAMS Dinner Party.
- 1 teaspoon kosher salt
- 1 cup polenta
- 2 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 8 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- ½ cup whole milk
- 2 tablespoons Dijon mustard
- 1½ teaspoons kosher salt
- ½ cup chopped fresh chives (optional)
- In a medium pot, bring 3 cups water to a boil. Add salt and gradually whisk in the polenta. Reduce heat to medium-low and cook, whisking constantly, until thickened, 10-15 minutes.
- Remove from heat and add butter, Parmesan cheese and pepper; stir to combine. Let cool to room temperature.
- Grease a 9" springform pan. Press the cooled polenta into the bottom and up the sides of the prepared pan. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 325 degrees.
- In a large bowl, combine the eggs, sour cream, heavy cream, milk, Dijon mustard and salt. Whisk together until thoroughly combined. Add chives, if using, and stir to combine. Pour the filling into the prepared crust.
- Place the springform pan on a baking sheet. Transfer to the oven and bake for 70-80 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean.
- Remove quiche from the oven and let cool for 20 minutes. Then remove ring and transfer quiche to a wire rack to cool for at least 30 minutes before serving.
