development – spelt pastry crust

 

When I was 6 or 7, when the primary children sang happy birthday, one of the leaders announced that she’d asked my mom about my favorite food.  My mom had responded, Quiche.  She was right.  But the kids thought it was gross.  Usually the favorite food was pizza, mac n’ cheese, or hamburgers.  I don’t think the majority had ever eaten Quiche.  I loved it though. 

My mom makes a wonderful Quiche.  Over the last 6 years I’ve tried to alter her recipe to accommodate my cows milk allergy.  Yes, you can use almond milk, but it then requires more egg and cheese, veggies, and it takes longer to cook.  We usually let it sit out all evening, put it in the fridge before bed, an d then warm it the next day for lunch or dinner.  I have been pondering Julia Child’s recipes, trying to find a way to speed up the process without adding the cream.  The other night I used coconut milk and goat brie cheese with her  Quiche au Roquefort recipe.

It was the right consistency, the crust was amazing, and parts of the Quiche were too, but when you got a large bite of the goats milk brie, it was simply too overpowering.  So once I’m finished cooking with my leftover turkey and fresh sage, I’m pulling out the Gruyère and trying it again.  Meanwhile, here is the delicious spelt crust.  Feel free to use whole wheat…I’m sure it will also be amazing!

spelt pastry crust (one large enough for a 10-12″ pie pan)

1 1/2 cup spelt flour
1/2 stick butter
a scant 1/2 cup coconut oil
1/2 tsp salt
4 tbs water
1/2 tsp raw sugar

  1. Soften the butter and mix well into the spelt flour. 
  2. Add coconut oil, salt, and sugar and mix well.
  3. Add water and mix until you have a consistent dough.

I put the dough into the pan and use my fingers to push it evenly around the pie pan.  This pastry crust will work well with fruit pies, tarts, and of course, Quiche.  🙂

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