Spelt Roasted Vegetable Quiche

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.

Prep Time 20 mins

Cook Time 40 mins

Rest Time 10 mins

Total Time 1 hr 10 mins

Cuisine: European

Courses: Breakfast, Dinner, Lunch

Difficulty: Intermediate

Servings: 6

Estimated Cost: 10

Calories: 320

Best Season: Suitable throughout the year

Dietary: Vegetarian

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:

1 ½ cups spelt flour (180g)
½ tsp salt
½ cup cold unsalted butter, cubed (115g)
3 tbsp cold water ((3-4))

For the filling:

1 cup chopped red bell pepper
1 cup chopped zucchini
1 cup chopped mushrooms
1 small red onion, sliced
1 tbsp olive oil
4 large eggs
¾ cup milk (or plant-based milk)
½ cup crumbled goat cheese (or cheddar for a milder flavor)
½ tsp salt
¼ tsp black pepper
1 tsp dried thyme

Instructions

1
Preheat oven to 375°F (190°C).
2
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.
3
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.
4
Roast vegetables: Toss bell pepper, zucchini, mushrooms, and onion with olive oil. Spread on a baking sheet and roast for 15 minutes.
5
Prepare filling: Whisk eggs, milk, salt, pepper, and thyme in a bowl. Stir in goat cheese and roasted vegetables.
6
Assemble and bake: Pour filling into the crust. Bake for 25–30 minutes or until set and golden.
7
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.

Keywords: spelt flour, vegetable quiche, vegetarian quiche, cheese quiche recipe, healthy quiche, roasted vegetable recipes

Tips & Variations

Cheese Swap: Replace goat cheese with feta, cheddar, or a dairy-free alternative.
Extra Veggies: Add spinach, asparagus, or roasted sweet potato for variety.
No Crust Option: Skip the crust for a crustless quiche — simply grease the pan and pour in the filling.

Conclusion

This spelt roasted vegetable quiche is easy to prepare, nourishing, and adaptable to any season. Give it a try and make it your new brunch or dinner favorite. Share it fresh from the oven with friends or enjoy as meal prep for the week.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-vegetable-quiche/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!