Springtime means asparagus, right? Having lived in France, I love my quiches, so what better way to celebrate spring than an Asparagus and Spinach Quiche with Spelt Crust from scratch! Oh yes!
I made 2 versions of this quiche, as usual, one with Emmental (Swiss cheese) for me, and one with Daiya cheese (soy-free vegan cheese) for my husband. The egg mixture itself is dairy-free. Since my husband is sensitive to dairy, it’s less complicated if I prepare one mixture for both of us, and then I simply make 2 quiches and add different cheeses in each of them. I don’t mind having some Daiya cheese once in a while, but it is a processed food and should be eaten in moderation; plus I can eat dairy, and I love cheese (of course, only organic, made from raw milk from grass-fed cows).
Spelt Crust From Scratch
I decided to make the crust as well, but I will admit that making pie crust and quiche crust is kind of my nemesis, because I don’t use white flour, the dough is not as soft and flexible, which makes it a bit more frustrating, but I’m slowly getting the hang of it. For a quick quiche or pie, I found a frozen organic pie crust at my local health food store, made out of spelt flour and a few simple ingredients, so I usually use those. I’m all about making everything from scratch, but these are really good and they use real ingredients, so I don’t feel bad about using this shortcut, especially since it’s only a few times per year. 😉
Asparagus
Asparagus contain many antioxidant vitamins and minerals similar to leafy greens, like folate which works well with vitamin B12 to help protect and boost our brain functions. It’s also a good source of chromium, which is necessary for a healthy insulin function. Of course, it contains good fiber as well and is a natural diuretic.
Have you ever smelled something different when you pee after eating asparagus? That’s because it contains a sulphuric compound that creates this reaction, but it’s not dangerous. Apparently most people produce the smell, but not everyone is able to smell it. Interesting!
This recipe will make 2 quiches, enough to feed 6-8 people.
Enjoy!
Asparagus and Spinach Quiche with Spelt Crust (dairy-free option)
Ingredients
Crust
- 2 cups spelt flour
- 1/4 tsp grey sea salt
- 1/4 cup cold water filtered or spring
- 1 Tbsp local organic raw honey
- 1/2 cup high quality organic olive oil
Filling
- 1/2 lb asparagus washed, woody-end trimmed off, cut in large bite-size pieces
- 8-10 large organic mushrooms I used cremini, washed, dried, and sliced
- 2 cups fresh organic spinach washed
- 1 onion minced
- 10 local organic free-range eggs
- 1/2 cup vegan cream/milk rice, millet, oat, etc., or dairy cream if you are not allergic to dairy
- 1/2 cup organic cheese of your choice dairy or vegan
Instructions
- In a large bowl, mix the flour and the salt.
- In a measuring cup, mix the water and the honey. Then add the oil.
- Pour the liquid mixture over the flour, and mix using a fork. You might need to use your (clean) hands at the end.
- Form a ball and divide in 2. Put one half at a time in-between 2 large pieces of parchment paper, and using a rolling pin, press down until the dough is about 1/3" thick, and large enough to cover a 9" diameter pie container. Remove one side of the parchment paper, put the pie container upside down on top, then flip it over and remove the other paper. Push the dough to fit the pie form. You can use a knife to cut around the excess off the edges.
- Repeat with other half.
- Using a fork, prick the 2 pie crusts all over and cook in a 425 F oven for 8-10 minutes. Remove from oven and put aside.
- While the crusts are cooking, quickly sauté the vegetables in a large pan over medium heat, in a bit of olive oil. Add the spinach last, in the last few minutes of cooking.
- In a large bowl, whisk the eggs very well, then add the cream, and 1/2 tsp grey sea salt and some freshly ground black pepper to taste. Whisk.
- Distribute the cooked vegetables in both quiche crusts, then pour some of the egg mixture over, delicately. Make sure the vegetables are equally distributed in the crust. Add cheese over.
- Cook in a 425 F oven for about 20-25 minutes, or until nicely golden on top and cooked through.
- Serve immediately, with a large green salad.
I love asparagus quiche ! It’s so easy to make and so delicious. Your quiches looks so good:)
I would love to know where to get organic raw milk cheese from pasture fed cows. I am in a smaller city & I haven’t come across it here as yet.
I’m not sure where you’re located, I’m in Ontario, Canada and I use a brand called L’Ancetre. It’s available throughout Quebec and in many stores in Ontario, including Loblaws sometimes. If you are in the U.S. you could try to find your nearest health food store and ask them if they carry any or if they might be able to order some. Raw milk is legal in the U.S. so you might be able to find cheese made from it more easily. Raw milk is not legal in Canada but cheese made from raw milk is legal. I’m sorry I can’t be of any specific help. Best of luck in your search!
Thanks for the information. I am in Stratford, Ontario. I will keep my eyes open for it. We have Zehr’s here & not Loblaw’s but if/when I go to London I can look there or in Kitchener.
Thanks again.
Elizabeth
Oh! I am in London, so for sure you will have access to it. I just looked it up on their website, and it says their products are available at The Gentle Rain Natural Foods store in Stratford. 🙂
I too just looked up their website & found that G.R. carries their cheese atleast. Will check them out. I know they don’t carry the butter. They have other brands for that. I can’t use spelt flour due to my Celiac disease but I will try the recipe either crustless or with a G.F. crust.
Thanks again,
That’s great news! Bon appetit!
This is a beautiful Quiche, Gabby! The spelt crust looks wonderful. I do not think you will have to buy it from your local health food store any longer – you have got this!
aw thank you so much Denise! Making pie crust without wheat is still a struggle, but I’m getting better at finding tricks. 🙂
Nothing says spring like stinky pee! I only know its summer when that smell disappears. Asparagus is the best and so versatile. I haven’t tried making crust with spelt, but it’s definitely something I’d love to add to my repertoire. Thanks for the tip that it’s a bit more finnicky than regular flour.
hahahaha too funny! Stinky pee is the price to pay to eat delicious asparagus 🙂 I love the flavour of spelt, so it’s worth the extra effort I guess. haha Definitely worth a try
I saw this on your insta the other day and was instantly hungry. I love quiche and this one just looks so pretty, too.
Thanks Natalie! It’s a tasty one!
I am so excited about asparagus season, love that this option is dairy free.
It’s nice to be able to make 2 quiches, one with dairy cheese and one without, with the same batch 🙂
I always thought that pee smell was so fascinating when I was a kid! <3 everything about asparagus. This crust looks delicious, Gabrielle! I haven't had quiche in ages, and I think it's time to try this one.
Thanks Alexandra! It’s a wonderful spring treat for sure, and then you can reminisce about the pee smell. 😉 It is pretty funny.