Speedy Quiche Á La Gail’s

Speedy Quiche Á La Gail’s

This delicious tomato, spinach & cheese quiche recipe is one I developed from Gail’s Bakery recipe book and adapted to my 15 min kitchen. My Speedy Quiche Á La Gail’s is a perfect vegetarian option for a warm and filling main meal.

Spelt Pastry: Dough or Shortcrust

It is important to note that there are two types of spelt pastry you can make. One is a bread-like dough pastry made with baking powder, and the other is a shortcrust pastry which doesn’t need any baking powder. Both of these pastry types make a delicious base for the quiche, so it all comes down to whatever pastry you prefer.

If you want a dense and crispy pastry, the bread-type dough pastry will give you just that. If you’re after a tender and flaky base, the shortcrust pastry will suit you better. The shortcrust pastry takes a little longer to make, but is equally as delicious.

My Speedy Quiche Á La Gail’s recipe includes the steps for both the dough and the shortcrust pastry, so you can choose whichever and simply follow the steps for your chosen pastry type.

Other Recipes Like This…

For more warm and filling main meals full of cheesy goodness, take a look at my Vegan Cauliflower & Broccoli Cheese Casserole and my Purple Sweet Potatoes Baked in Vegan Cheesy Sauce.

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Prep 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

Ingredients

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)

Directions

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

Speedy Quiche Á La Gail’s

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