If you’re into polenta (and I am) and also gluten free (and I also am), this is an awesome answer to quiche crust. The filling is nothing to sneeze at, either. [Where did we get that expression, anyway?!]
Disclaimer: the original name of this recipe was Blarney Cheese & Onion Tart, but I couldn’t find Blarney cheese, so I improvised with baby Swiss. Which I didn’t come up with myself (I told you I wasn’t creative) – they suggest that in the recipe. You need this in your life.