This quiche is very versatile and adaptable. Have it for brunch, with sweet potato hashbrowns, or supper, with a light side salad. Fill it with mushrooms and peppers or spinach and onion. I used a variety of different vegetables here: a handful of mushrooms, red and yellow peppers, leeks and broccoli. But feel free to use any vegetables you want. Add cheese (Parmesan or goat cheese) or leave it out. Adapt it to suit your tastes and you can’t go wrong!
This crust was my first time baking with spelt flour. I was happy with the crust, though it was not a traditional quiche crust. It was nutty and flavourful, but very crispy and dense. If you prefer a flaky and soft crust, consider making this quiche crust from Martha Stewart or use a store-bought crust.
Vegetable Quiche with Spelt Crust
- 3/4 cup spelt flour
- 3/4 cup whole wheat flour
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/4 cup cold water (+ 2 tbsp, if needed)
- About 2 cups vegetables (I used leeks, mushrooms, peppers and broccoli)
- 3 eggs
- 1/2 to 1 cup milk (2% or 10% cream will work) (use the larger amount for a creamier quiche and the lesser amount for a firmer quiche)
- Salt and pepper, to taste
- Pinch chili powder (optional)
- Parmesan, for top (optional)
1. Preheat oven to 375.
2. For the crust, combine flours and salt with olive oil and cold water. The dough should form a ball, without being sticky. Add more water if necessary.
3. Roll out crust and place into pie pan.
4. Saute vegetables until soft. Add vegetables to pie shell.
5. Beat eggs and milk. Pour over vegetables. Add salt and pepper, and chili powder, if desired. Stir gently to ensure even distribution of eggs and seasonings.
6. Grate Parmesan cheese over the top of the quiche.
7. Bake for 30-40 minutes, until set and starting to brown on top.
8. Serve warm, room-temperature or cold.
If you want to make sweet potato hashbrowns, Martha Stewart has a recipe.