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Speedy Quiche Á La Gail’s

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients
 2 cups spelt flour (you can also use plain flour)
 ½ cup olive oil(if you want to make a shortcrust then chill your chosen fat before adding - butter, coconut oil work best)
 1 tsp salt
 1 tsp baking powder(not needed if making shortcrust pastry)
 1 tsp cayenne pepper
 warm water(ice cold water if you want shortcrust pastry)
 2 eggs
 1 cup single cream
 ½ tsp chilli flakes (optional)
 ¼ cup chopped red onions
 ½ cup grated cheddar cheese(or preferred cheese - feta or ricotta goes beautifully in this as well)
 chopped baby spinach(I often snip them up with kitchen scissors)
 1 sliced tomato(I used a San Marzano tomato)
 1 tsp Parmesan (optional)
Method
1

If you're making a crispy spelt dough base, mix into your flour, salt, baking powder, cayenne pepper

2

Add olive oil gradually pressing it into the flour mixture with your fingers. The trick is making sure that the oil is completely rubbed into the flour. The flour should bind into your fist when you grasp it

3

Gradually add warm water and incorporate into the flour to start forming a dough

4

Knead the dough thoroughly, then transfer to a clean surface and knead a couple more times

5

On a flat surface, roll out your dough with a rolling pin

6

Use your tart tray as a cutter to cut your dough to the right size

7

Roll out your cut dough thinly so it covers the base surface of the tray as well as the sides of the tray, overhanging slightly as the dough does shrink slightly in the oven

8

Cover your tart tray with baking paper and lay out your dough over the tray

9

Pierce your dough with a fork and cook in a pre-heated oven at 160C whilst you prepare the filling. This should take 5-6mins

10

For the filling, crack 2 eggs into a bowl

11

Pour in your single cream

12

Add salt, cayenne pepper & chilli flakes

13

Whisk well

14

Throw in your chopped red onions (I like to keep mine ready and in the freezer)

15

Add your grated cheddar & chopped spinach to the bowl. I sometimes snip my spinach in with scissors.

16

Whisk everything together

17

Pour your filling into your dough base. Make sure to spread evenly

18

Place your tomato slices on top of the filling

19

Sprinkle some Parmesan over

20

Bake in the oven at 220C for 15min or until brown

Making Spelt Shortcrust
21

Chill your mixing bowl, your butter and water

22

Sieve your flour into a chilled bowl and whisk in the salt and cayenne pepper with a balloon whisk

23

Roughly cut the butter into pieces and add into the flour using two knives, cutting into the butter and mixing it into the flour until the flour forms little pellets the size of

24

Add the ice water, a tablespoon at a time, and press in with a fork just until the dough begins to form up together

25

Transfer the shortcrust pastry to a lightly floured surface and very lightly knead it over upon itself 3 times

26

Place back into the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest