This is a wonderful breakfast treat that’s perfect for company, as you can assemble it the night before, and bake it off in the morning. You could even serve it for lunch with a green salad. A nice change from traditional Quiche or Frittata.

½ Cup Polenta
11/2 Cup Water
¼ Cup Parmesan Cheese
½ tsp Kosher Salt

1 Cup Shredded Cheese such as mozzarella, Gouda or Cheddar

1 Cup Leeks, thinly sliced (can substitute yellow onion if you like)
3 Cloves Garlic, minced
8-10 Slices Bacon, Diced

3 Eggs, Beaten
1 ¼ Cup Half & Half or Milk
Salt and Pepper to taste

¼ Cup Grated Parmesan Cheese

*Preheat oven to 350 F. Lightly oil the bottom of one pie plate. In a small sauce pan, mix water and polenta and bring to a boil. Reduce heat and stir until thickened. Add parmesan and salt and mix well. Pour into pie plate covering bottom. Let cool until solidified, about 5-10 minutes. Set aside.
*Sauté leeks in a sauté pan with a little oil over medium heat until very soft and translucent. Add garlic and continue to sauté over medium-high heat about 5 more minutes. Set aside to cool.
*In another pan, sauté bacon over medium-high heat until golden and crisp. Drain on a paper towel lined plate and set aside to cool.
*Beat together eggs, half & half, salt and pepper.
*Spread leek mixture evenly over polenta, then sprinkle with cheese, then crumble over the bacon. Pour the egg mixture over and finally, sprinkle with the parmesan cheese. (At this point you could cover and refrigerate the quiche and bake it off the next morning).
*Bake for 45 minutes until center is set.

Serves 8

***Variations: Spread Pesto over the polenta, then sprinkle with smoked mozzarella and chicken apple sausage that has been diced and sautéed; this one is a winner! You can really do anything you like, even all vegetarian is good! Use your imagination!***