This is a great simple base to use, that is lower in gluten than standard white flour.
I find that the kids love this simjple recipie too.
Try experimenting with different flavours. My kids favourites are bacon, tomatoe and onions. Personally i like a nie caramelised onion, courgette, capsicum and feta quiche. Try using whats in season 🙂
Ingredients:
5 eggs
1 cup whole milk
½ cup white spelt flour
1 tsp baking powder
Salt and pepper
650g butternut pumpkin
3 punches spinach
1 red onion
4 cloves garlic
¼ cup plain feta
1 Tbsp. coconut oil
Method:
Preheat the oven to 180 degrees.
Grease a pie or quiche dish with butter or coconut oil.
Chop the pumpkin into smallish cubes, around 1cm, then finely dice the onion and garlic.
Heat a large frying pan over medium heat, adding 1 Tbsp. coconut oil.
Add the pumpkin, onion and garlic and stir fry until pumpkin is tender, making sure you stir it from time to time to stop burning.
While the pumpkin is cooking, strip the spinach leaves from their stalks and chop finely.
Once the pumpkin is cooked, remove from the heat and add the spinach stirring through. Set aside until ready to use.
In a medium bowl, add the eggs, milk, sifted flour and baking powder, and salt and pepper to taste. Beat on medium speed until well combined.
Add the vegetables and feta cheese, and gently stir through.
Pour into the quiche dish, and spread vegetables around so they are evenly placed in dish.
Bake for approximately 40 minutes or until set in the middle.
Serve with a nice green salad.
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