Spelt & Buckwheat Quiche

by Tereza Poljanic

​We’re loving this light and tasty quiche from Tereza Poljanic of Teresamisu. It’s perfect for picnic lunches, potluck dinners and dining alfresco in summer.



  • 110g spelt flour
  • 10g Chantal Organics Buckwheat Flour
  • 90g butter, chilled
  • 2 tbsp water (more if needed)


  • 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
  • 60g goat feta cheese
  • 1 pinch nutmeg
  • Salt and pepper to taste


  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.
  2. Add the water and finish mixing it when you get a round dough. Be careful not to overdo it. Rest the dough for 30min in the fridge.
  3. Meanwhile prep the filling by mixing all of the ingredients in a bowl except for the asparagus.
  4. Remove the crust from fridge and roll it using a rolling pin to around 5mm thickness.
  5. Line a pie tin with the crust then in the filling and lay the asparagus on top.
  6. Crumble the feta over the quiche and bake on 200 degrees Celcius for 20-30min.

Serving Suggestions

​Serve with a fresh, green salad.

Chantal Products Used

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