This spelt roasted vegetable quiche is hearty, flavorful, and perfect for any meal of the day. The spelt flour crust adds a nutty depth, while the roasted vegetables bring sweetness and texture. It’s a satisfying dish that works for breakfast, lunch, or a light dinner.
Unlike heavy quiches, this recipe uses wholesome ingredients that make it lighter without losing flavor. You can customize the vegetables based on what’s in season, making it a versatile and reliable go-to meal.
Spelt Roasted Vegetable Quiche
Description
A nutritious quiche with a crisp spelt flour crust, packed with roasted vegetables, creamy eggs, and tangy cheese. Ideal for a wholesome breakfast, lunch, or light dinner.
Ingredients
For the crust:
For the filling:
Instructions
-
Preheat oven to 375°F (190°C).
-
Make the crust: In a large bowl, mix spelt flour and salt. Rub in butter until the mixture resembles breadcrumbs. Add cold water, 1 tbsp at a time, until dough comes together. Wrap and chill for 15 minutes.
-
Roll and fit crust: Roll dough into a circle to fit a 9-inch tart tin. Press into the tin, trim edges, and prick the base with a fork. Blind bake for 10 minutes.
-
Roast vegetables: Toss bell pepper, zucchini, mushrooms, and onion with olive oil. Spread on a baking sheet and roast for 15 minutes.
-
Prepare filling: Whisk eggs, milk, salt, pepper, and thyme in a bowl. Stir in goat cheese and roasted vegetables.
-
Assemble and bake: Pour filling into the crust. Bake for 25–30 minutes or until set and golden.
-
Cool and serve: Let rest for 10 minutes before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 10g50%
- Cholesterol 155mg52%
- Sodium 350mg15%
- Potassium 300mg9%
- Total Carbohydrate 28g10%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store in the fridge for up to 3 days.
Make-Ahead Tip: Bake crust and roast vegetables ahead of time for faster assembly.
Reheating: Warm in the oven at 300°F (150°C) for 10 minutes.
