My Quintessential Quiche

My mother is known for her beautiful pastries. She learned how to master this art form from her mother (my grandma) and I then learned it from her.

Although pastries aren’t typically pegged as the most nourishing food, I have so much respect and appreciation for any food that requires a certain amount of skill and practice. Hopefully this recipe is able to serve as both an inspiration and a nourishment for you all at once!

I’ve applied the same method that I learned from my mum in classic pastry technique, and added a healthier and more nourishing twist. Before you get nervous, anyone with an oven and an appetite can make this simple and satisfying recipe… I hope you enjoy the process as much as I do!

My Quintessential Quiche

Ingredients:

For the pastry…

• 1 cup spelt flour

• 1/4 tsp salt

• 1/2 cup butter (room temperature)

• 1/8 cup water (room temperature)

Here it is… the trick to making beautiful pastry! You simply start with the flour and salt, then stir the butter in with a fork (stirring until little pieces form) you DO NOT want to over mix it. Proceed to add in the water, again using a fork. Once you have it mixed without being “smoothly combined”, you then want to use your hands and form a ball with the dough. Roll the dough to fit a pie pan greased with butter or coconut oil and set aside.

For the Filling…

• 6 eggs

• 1 clove garlic (minced)

• 1/4 cup chopped spinach

• 1/2 red onion, diced

• 2 tbsp nutritional yeast

• Salt & pepper

• 1 tsp parsley

• Sliced tomatoes or whole cherry tomatoes

• Top with fresh basil leaves (Optional)

Directions:

Beat eggs and mix in garlic, onions, nutritional yeast, parsley, S&P, spinach and pour it into the pastry-lined pan. Place tomatoes on top of your quiche as well as the fresh basil.

Bake at 400 for 25-30 minutes.

Let cool for 5 minutes, slice, serve and enjoy!