Wholemeal Spelt Quiche

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

I’m in the Amazon Associates program, and some of the links in this post are affiliate links, which means I may earn a small commission if you click and buy. Please read my disclosure and privacy policy for more information.

_____________

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.

I love spelt flour. Well, the name of the blog kind of gives it away. And I really enjoy using wholemeal spelt flour when making cinnamon bread or 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.

Other spelt pastry recipes

Here are some of my favourite recipes made with spelt pastry:

• Chocolate pastry tartlet shells
• Salmon and asparagus quiche
• Cheese and potato pasties
• Caramel pecan spelt galette
• Homemade jam tarts

Print Pin

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

Course Main Course

Cuisine British

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Ingredients

Crust

• 180g (1½ cups) wholemeal spelt flour (see note 1)
• 85g (¼ cup + 2 tbsp) butter (cold and chopped into chunks)
• ½ tsp salt
• Upto 4 tbs cold water

Filling

• 140g (5 oz) bacon (chopped)
• 1 medium onion (finely chopped)
• 150g (5¼ oz) grated cheese (see note 2)
• 3 eggs (medium)
• 250ml (1 cup) cream (see note 3)
• 100ml (¼ cup + 3 tbsp) milk
• salt & pepper (to taste)

Instructions

Pastry Crust:

• Add the flour, butter and salt to a bowl (or stand mixer). Either using your fingers or the stand mixer, rub in the butter until you are left with fairly fine breadcrumbs (it doesn't matter if there are still bigger chunks of butter).
• Gradually 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 in a rough round shape, until it is large enough to fit your dish - mine was 26cm (10¼") in diameter.
• Carefully lift the dough and place it in your pie dish, smoothing down and pressing up to the sides.
• Gently trim any major excess from the sides but note that when baking, the crust will shrink slightly, so don't remove too much.
• Pop in the fridge for 30 minutes and pre-heat the oven to 220°C (428℉).
• 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, then 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 (350℉).

Filling:

• Fry the bacon until crispy. Set to one side.
• Fry the onion and mix together with 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!

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements

1. You can use the same amount of regular flour instead of spelt (although the amount of water needed might be different).
2. The amount of cheese is just a guideline - use more if you like!
3. I have used whipping cream, which has a fat content of 36%. As you are not whipping the cream, it doesn't really matter what kind you use.