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30 • minutes
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4 • serves
difficulty icon
Not too hard!

Spelt and Buckwheat Summer Quiche

4/5 (1)

Ingredients

  • Crust
  • tick110g spelt flour
  • tick110g Chantal Organics Buckwheat Flour
  • tick90g butter, chilled
  • tick2 tbsp water (more if needed)
  • Filling
  • tick5 eggs
  • tick1 cup kale or silverbeet
  • tick1 tsp chopped thyme and oregano
  • tick½ tsp garlic powder
  • tick300 ml almond milk (we love Isola Bio)
  • tick½ cup mozzarella cheese (optional)
  • tick1 leek (finely sliced)
  • tick1 bunch of asparagus
  • tick60g goat feta cheese
  • tick1 pinch nutmeg
  • tickSalt and pepper to taste

instructions

  • Step 1.

    Firstly, make the crust. Cut the butter into smaller pieces. Lightly rub the flour into the pieces using your fingertips until the mixture resembles breadcrumbs.

  • Step 2.

    Add the water and finish mixing it when you get a round dough. Don’t overdo it. Rest the dough for 30min in the fridge before use.

  • Step 3.

    Meanwhile prep the filling, mix all of the ingredients in a bowl except the asparagus.

  • Step 4.

    Put the crust out and roll it using a rolling pin – 5mm thickness. Line the tin with the crust.

  • Step 5.

    Pour in the filling and lay the asparagus on top, crumble the feta right at the end.

  • Step 6.

    Bake on 200C for 20-30min. Serve with a salad.

  • Step 7.

    Serve with a salad.

Chantal Organics Products used

plow-left
Buckwheat Flour

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