Wholemeal Spelt Quiche with Bacon and Fried Onion (from scratch)

Wholemeal Spelt Quiche with Bacon and Fried Onion (from scratch)


This delicious wholemeal spelt quiche is stuffed with bacon and fried onion (along with the obligatory cheese, of course) and made completely from scratch.

Pastry is simple to make. Well, I think so, anyway. It’s literally just three ingredients (if you don’t count the salt) and one of those is water. I understand why people struggle with it though. The water has to be just the right amount otherwise you end up with dry or wet pastry. Neither are optimal for a great crust. Then there’s all the messing about with baking blind. We’re all busy people, so if you prefer to buy your pie crust ready made, nobody here is going to judge. Promise.


Wholemeal Spelt Quiche with Bacon and Fried Onion (from scratch)



I love spelt flour. Duh, the name of the blog kind of gives it away. And I really enjoy using wholemeal spelt flour to make a pastry crust. It gives it an almost nutty flavour that is delicious. This wholemeal spelt quiche makes the perfect lunch, just add a touch of salad and you’re good to go.

As you can see, this wholemeal spelt quiche is quite thin, which is how I like them. Otherwise, they feel a little too rich. If you’d prefer a deeper pie, check out my deep dish roasted vegetable pie.


Wholemeal Spelt Quiche with Bacon and Fried Onion (from scratch)

Course Main Course
Cuisine British
Prep Time 15 minutes
Cook Time 1 hour



  • 175g wholemeal spelt flour (see note 1)
  • 85g butter (cold and chopped into chunks)
  • ½ teaspoon salt
  • 4 tablespoons cold water


  • 140g bacon (chopped)
  • 1 onion (finely chopped)
  • 150g grated cheese (see note 2)
  • 3 eggs
  • 250ml cream
  • 100ml milk
  • salt & pepper (to taste)


  • Prepare the crust by rubbing the butter into the flour by hand or using a mixer. Add the salt. Then, add the water one tablespoon at a time until the dough comes together (it shouldn't be sticky or so dry that it doesn't hold together properly).
  • On a lightly floured surface, roll out the pastry until it is large enough to fit your dish (mine was 26cm across). Place it in the dish, smoothing down and pressing up to the sides. Gently trim and major excess from the sides but note that when baking, the crust will shrink so don't remove too much. Pop in the fridge for 30 minutes and pre-heat the oven to 220°C.
  • Prick the base of the crust all over with a fork and then cover with baking paper topped with dried peas (or whatever else you use to bake blind). Bake for 10 minutes, remove the baking paper and peas and bake for a further 10 minutes. Remove from the oven while you prepare your filling and reduce the oven temperature to 180°C.
  • For the filling: fry the bacon until crispy. Set to one side. Fry the onion and add to the bacon. Sprinkle over the base of the crust along with most of the cheese. In a bowl, beat the eggs, cream and milk together then add the seasoning to your taste. Pour over the other ingredients.
  • Bake for around 25 minutes then sprinkle the remaining cheese over the top and bake for a further 10 minutes or so. The quiche is ready when it no longer wobbles when you give it a little shake. Serve warm or cold with salad or chips. Enjoy!


  1. You can use the same amount of regular flour instead of spelt.
  2.  The amount of cheese is just a guideline - use more if you like!
  3. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.


Wholemeal Spelt Quiche with Bacon and Fried Onion (from scratch)

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