Spelt Quiche with Root Vegetables

Ingredients

• 300 g spelt flour
• 0.5 tsp Salt
• pepper (ground)
• 0.25 lemon (unprocessed)
• 150 g butter
• 2 small eggs
• 2 bunches vegetable stock greens
• 1 Garlic clove
• butter (for sautéing)
• 375 ml whipping cream
• 3 eggs
• Salt
• pepper (ground)
• 50 g grated cheese
• 0.5 bunch Chives
• fat (for the pan)
• breadcrumbs (for the pan)

Instructions

1. 1.

   For the crust mix flour with salt, pepper and grated lemon zest in a bowl. Add butter pieces and cut into the mixture. Whisk eggs, add them and quickly work everything into a smooth dough. Cover and chill for about 1 hour.

2. 2.

   Meanwhile wash, clean and optionally peel the vegetable stock greens. Slice carrots diagonally thinly, leek diagonally into half rings, and julienne celery or parsley root thinly. Peel garlic, finely dice and add.

3. 3.

   Melt butter and sauté all vegetables except leek for about 5 minutes, set aside.

4. 4.

   Preheat oven to 200°C fan. Line a springform (or quiche tin) with parchment or lightly grease and dust with breadcrumbs.

5. 5.

   Whisk whipping cream with eggs, season well, fold in grated cheese.

6. 6.

   Roll dough to fit the pan at a thickness of 3–4 mm and line the pan. Form a side edge 3–4 cm high. Prick the base several times with a fork and blind bake for 15 minutes.

7. 7.

   Remove the pre-baked crust, spread vegetables and leek on top, pour egg‑cream mixture over them and bake until golden brown in 20–30 minutes.

8. 8.

   Slice chives into fine curls.

9. 9.

   After baking leave the quiche in the warm oven for a few minutes, sprinkle with chives and cut at the table.