Polenta Crackle Crust: . Wizz in the food processor: 1 cup flour, 1/2 cup breadcrumbs, 1/2 cup polenta, 5 tbs olive oil, 5 tbs water. . Pat down into a pan lined with parchment paper. Set aside . Beat 2 eggs with 20cl cream , 20cl water mixed with 2 tbs...

For me a good quiche is about two things: A. the dough and B. the silky texture of the egg mixture In this recipe I wanted to play with the dough. I didn't want a flaky puff pastry nor the savory crumble of "pâte brisé", I wanted something... crunchy....