I’m such a quiche girl. I mean I’m also a pancake and french toast girl. I guess a more apt phrase would be I’m a brunch girl. All the carby and eggy things!
Despite my deep dark love for all things quichey, I hadn’t dared to make my own crust until this very moment. Pie crust is scary! It’s one of those intimidating baking endeavors that’s actually SO much easier than it looks. Flour, garlic, herbs, olive oil, and water—wam bam boom! Simply mix ’em together and say hello to the most glorious 100% whole grain crust. I love spelt flour because it’s so light tasting, but you can use whole wheat or all purpose if that’s what you have on hand. You can also use any herbs you’d like, fresh or dried. We’re not picky, here. Delish and nutrish!
Now let’s talk filling for this Spinach, Mushroom, and Artichoke Quiche with Spelt Crust. It’s loaded with my favorite veggie staples: spinach, mushrooms, and marinated artichoke hearts for a little flare. I always keep a jar of artichoke hearts in the fridge because they add flavor and oomph to pasta and salads and lookie here, QUICHE! I’ve been keeping shallots around (I adore the flavor they add to salad dressing) because they’re a bit more delicate than onion, but onion will work totally fine as well. Broccoli, peppers, asparagus, kale…they’ll all be yummy here if shrooms and spinach aren’t in your crisper drawer.
Fire up the mimosas and/or coffee and lettuce cheers to the yummiest meal of the day! Print
