The same flakey, buttery, sprouted whole grain goodness as our classic pie crust, this time as mini quiche. This recipe is perfect for brunching with a crowd, or meal prep these for weekday breakfasts (reheating in an oven/toaster oven is preferable). Sprouted spelt has a wonderful rich, nutty flavour that works so well in this all butter crust. Don’t worry if you’ve never made homemade pie crust, it’s much simpler than it seems, and we’re here for any questions you may have!
The crust is made with only sprouted spelt flour, salt, butter and water, the same base recipe as our sprouted whole grain spelt pie crust. Once the dough is made and chilled, simply roll it out, cut in circles and arrange in a muffin tin. Making the flower-like shape is so much easier than it looks, just gently fold and ruffle as you go so that the crust sits tightly to the pan. Don’t worry if the ruffles are uneven, imperfect is beautiful!
For the filling, we went for simple, crowd pleasing broccoli and cheddar, but the possibilities are endless. Mushrooms, spinach, bell pepper, bacon, sausage etc. would all be super delicious. You could also use this recipe to make any kind of sweet pie or tart. We have not yet tried making this all butter crust with vegan butter, so if you try a vegan version, make sure to let us know how it goes!
Have you made this recipe? Tag @secondspringfoods and #eatsprouted