In a large bowl, whisk together the flours and salt for a light, even base.
Pour in the olive oil and 60 ml (4 tbsp) of the cold water, then work the ingredients together (I used a stand mixer) to make an easy spelt crust.
Gradually add more water, a little at a time, until the dough comes together. You’re aiming for a soft but not sticky healthy pie base. Be patient, letting each addition of water fully absorb before adding more.
Shape the dough into a ball, wrap it in clingfilm, and rest in the fridge for 20–30 minutes. There is no butter, so it won’t firm up like a butter-heavy dough. Roll out the dough on a lightly floured surface until it fits your pan (mine was 28 cm) with a slight overhang.
Press the dough into the pan (no need to grease or line the pan), and trim the edges slightly, leaving some extra to account for shrinking. For a neater look, trim further with a serrated knife later.
The wholegrain spelt pastry is now ready to fill with your favourite toppings. No need to blind bake (read here for more information about this). A quiche will generally take 40 minutes in the oven, on 190℃ (375℉), for the crust to bake beautifully. Read here for more detail about this.