Spelt and Buckwheat Vegetable Quiche
This light and tasty quiche is packed with flavour and veggies. Serve with a salad for dinner, perfect for lunch the next day or for bringing to a potluck dinner. Any fresh seasonal vegetables will work here. Use what you have!
Ingredients
- Crust
110g Chantal Organics White Spelt Flour- 110g Chantal Organics Buckwheat Flour
- 90g butter, chilled
- 2 tbsp water (more if needed)
- Filling
- 5 eggs
- 1 cup kale or silverbeet
- 1 tsp chopped thyme and oregano
- ½ tsp garlic powder
- 300 ml almond milk (we love Isola Bio)
- ½ cup mozzarella cheese (optional)
- 1 leek (finely sliced)
- 1 bunch of asparagus or small head of broccoli
- 60g feta cheese
- 1 pinch nutmeg
- Salt and pepper to taste
instructions
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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.
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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.
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Step 3.
Meanwhile prep the filling, mix all of the ingredients in a bowl except the asparagus.
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Step 4.
Put the crust out and roll it using a rolling pin – 5mm thickness. Line the tin with the crust.
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Step 5.
Pour in the filling and lay the asparagus on top, crumble the feta right at the end.
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Step 6.
Bake on 200C for 20-30min. Serve with a salad.
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Step 7.
Serve with a salad.
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Chantal Organics Products used
