About this recipe:Tasty lunch or supper dish that the whole family will enjoy. Try to use organic ingredients to enhance the taste of this quiche. I use spelt flour for the pastry although wholemeal flour can be used. Serve with tossed salad leaves dreseed with lemon juice and olive oil for a healthy and balanced meal.
4 large eggs, divided
100g sunflower margarine
250g spelt flour, sifted
1 tablespoon olive oil
6 medium carrots, peeled and sliced
2 large leeks, washed and sliced
1 teaspoon cumin seeds
1 teaspoon black cumin seeds or onion seeds
salt and pepper
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Beat 1 egg and sunflower margarine together. Add the flour and rub together until well mixed. If too dry add tablespoon of water. Turn out onto floured board and knead until smooth pastry. Chill for half an hour.
Heat oil in a pan over medium heat and add in carrots, leeks and seeds. Turn down heat and allow to sweat for 15 minutes. When soft turn off heat and set aside.
Remove pastry from fridge and allow to come to room temperature. Roll out and line a greased 23cm (9") ceramic flan dish with pastry. Prick pastry with fork.
Beat the remaining 3 eggs in a bowl. Add the carrot and leek mixture. Season with salt and black pepper. Pour this mixture into flan dish.
Bake in preheated oven for 35 minutes or until mix is cooked through. Test by sticking knife blade into centre of quiche, if it comes out wet allow to bake for a few minutes longer.
The spelt pastry was the best I have tried, I needed to change the sunflower for goats butter as we cannot use sunflower. It's a keeper, for other pies. Everyone left clean plates always a good sign. - 18 Feb 2014
Tried this mainly for pastry, which works fine if you like wholemeal, or use it for health as we do. Good flavour and not too hard considering fairly low fat for pastry. I used broccoli onion and sweet corn for filling, same method. Very nice. - 03 Feb 2014