Date: September 11, 2013

Author: April


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The best quiche I have ever made



  • 1/2 cup organic (grass fed) cold butter, cut in 1 tablespoon pieces
  • 1/2 teaspoon salt
  • 1 large pastured egg
  • 1 tablespoon ice water
  • 1/4 cup almond meal
  • 1/4 cup spelt flour
  • 3/4 cup sweet sorghum flour


Preheat oven to 375° F / 190°C

Grease a glass pie pan with butter.

  1. Add butter pieces and salt and almond and spelt flours in the food process and pulse until combined and crumbly.
  2. Add egg and water , pulse until combined and smooth.
  3. Next add sorghum flour and pulse until the mixture all comes together.
  4. Put that thick mixture into the greased pan and smooth it all around and up on the sides to form a crust with a plastic spatula or your hands.   This is so much easier than chilling and rolling out the dough!!
  5. Place it in the freezer for 20 minutes to firm up while your preparing you filling.
Cheese quiche


  • 2 cups shredded Cheddar cheese
  • 1 cup shredded provolone or swiss cheese (or about 3 slices ripped up)
  • 5 eggs
  • 1 1/4 cup raw milk
  • 1/2 cup organic and or raw heavy cream
  • 3 tablespoons spelt flour
  • 1/2 teaspoon Himalayan salt
  • 1/4 teaspoon fresh cracked pepper


If you made the crust recipe from above your oven will already be preheated if not preheat oven to 375 degrees F.   (If your oven runs hot as mine does sometimes, preheat at 375 and cook at 350.)

Sprinkle cheeses into the bottom of the pie crust; set aside.

In medium bowl, combine remaining ingredients and beat with a wire whisk until smooth and incorporated. Pour carefully over cheeses in crust.

Bake for 35-40 minutes until quiche is puffed, golden brown, and set.  The middle will be not be firm but a bit jiggly.  Let stand 5 minutes before serving.

This is a light and fluffy quiche with a delicate texture.

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