SKIP TO RECIPE
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.
If you're making a crispy spelt dough base, mix into your flour, salt, baking powder, cayenne pepper
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
Gradually add warm water and incorporate into the flour to start forming a dough
Knead the dough thoroughly, then transfer to a clean surface and knead a couple more times
On a flat surface, roll out your dough with a rolling pin
Use your tart tray as a cutter to cut your dough to the right size
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
Cover your tart tray with baking paper and lay out your dough over the tray
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
For the filling, crack 2 eggs into a bowl
Pour in your single cream
Add salt, cayenne pepper & chilli flakes
Whisk well
Throw in your chopped red onions (I like to keep mine ready and in the freezer)
Add your grated cheddar & chopped spinach to the bowl. I sometimes snip my spinach in with scissors.
Whisk everything together
Pour your filling into your dough base. Make sure to spread evenly
Place your tomato slices on top of the filling
Sprinkle some Parmesan over
Bake in the oven at 220C for 15min or until brown
Chill your mixing bowl, your butter and water
Sieve your flour into a chilled bowl and whisk in the salt and cayenne pepper with a balloon whisk
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
Add the ice water, a tablespoon at a time, and press in with a fork just until the dough begins to form up together
Transfer the shortcrust pastry to a lightly floured surface and very lightly knead it over upon itself 3 times
Place back into the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest
Ingredients
Directions
If you're making a crispy spelt dough base, mix into your flour, salt, baking powder, cayenne pepper
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
Gradually add warm water and incorporate into the flour to start forming a dough
Knead the dough thoroughly, then transfer to a clean surface and knead a couple more times
On a flat surface, roll out your dough with a rolling pin
Use your tart tray as a cutter to cut your dough to the right size
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
Cover your tart tray with baking paper and lay out your dough over the tray
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
For the filling, crack 2 eggs into a bowl
Pour in your single cream
Add salt, cayenne pepper & chilli flakes
Whisk well
Throw in your chopped red onions (I like to keep mine ready and in the freezer)
Add your grated cheddar & chopped spinach to the bowl. I sometimes snip my spinach in with scissors.
Whisk everything together
Pour your filling into your dough base. Make sure to spread evenly
Place your tomato slices on top of the filling
Sprinkle some Parmesan over
Bake in the oven at 220C for 15min or until brown
Chill your mixing bowl, your butter and water
Sieve your flour into a chilled bowl and whisk in the salt and cayenne pepper with a balloon whisk
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
Add the ice water, a tablespoon at a time, and press in with a fork just until the dough begins to form up together
Transfer the shortcrust pastry to a lightly floured surface and very lightly knead it over upon itself 3 times
Place back into the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest
