Bacon, Leek and Roasted Tomato Quiche with Polenta Crust
INGREDIENTS
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For the Polenta Crust:
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1¾ cup chicken broth
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½ cup coarsely ground cornmeal
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1 tablespoon butter
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For the Quiche Filling:
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2-3 slices thickly cut bacon
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3 large Roma tomatoes, cut in half
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1 large leek, sliced, washed and drained
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1 tablespoon butter
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1 cup half and half (or milk for less calories)
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3 eggs
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¼ teaspoon salt
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1 cup flavorful cheese, such as Swiss or gouda, grated
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