PureSpelt pea quiche
for 1 baking dish of 28 cm diameter
1.25 dl of milk water (half milk/half water)
100 g of butter, cut into pieces
300 g of PureSpelt half-white flour with 20% whole grain
1 teaspoon of salt
500 g of peas, shelled, blanched
100 g of ham, diced
1 bunching onion, cut into rings
1-2 teaspoons of garden mint or parsley, finely chopped
200 g of cottage cheese
4 tablespoons of Gruyere cheese, grated
1 dl of milk
For the pastry, boil the milk water. Melt the butter into the milk water. Mix the flour and the salt. Add the milk-water-butter mixture to the flour, fold to form a smooth dough, do not knead.
Flour a worktop and roll out the dough. Lay into a greased baking dish. Prick the pastry base using a fork, place in a fridge for 15-30 minutes.
Mix together the peas, diced ham, sliced bunching onion and garden mint or parsley, spread out on the pastry base.
For the topping mix together all the ingredients listed above, season to taste and pour it over the filling.
Bake for 30-35 minutes on the lowest shelf of an oven pre-heated to 200°C.
IG Dinkel, Judith Gmür-Stalder