Sprouted Spelt Mini Quiche

Simple, traditional quiche with sprouted spelt crust, now in bite size!
55 minutes
18 Servings
Enjoy warm on a sunny morning.
A person holding a sprouted spelt mini quiche

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!

Sprouted Spelt mini quiche in a muffin tin before baking
A tray of sprouted spelt mini quiche

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! 

Sprouted Spelt Mini Quiche

Simple, traditional quiche, now in bite size!
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 18 Servings

What You'll Need:

  • 1 Sprouted Spelt Pie Crust
  • 1 tbsp butter
  • 3 cups broccoli, chopped in bite sized pieces
  • ¼ cup chopped green onion
  • 5 eggs
  • 1 cup milk (2% or whole)
  • 1 cup grated cheddar cheese

How To Make It:

  • Prepare Sprouted Spelt Pie Crust. Divide the dough in half, then wrap in plastic and chill for at least 30 minutes.
  • Chop broccoli into bite sized pieces. Chop green onion and grate cheese.
  • Add broccoli and green onion to a pan with butter and sauté on medium heat until broccoli is bright green and slightly tender, about 7 minutes. Remove from heat and set aside.
  • Preheat the oven to 350°F. Whisk together eggs and milk, seasoning generously with salt and pepper.
  • On a floured surface, roll both halves of the sprouted spelt pie crust to about ⅛" thick. Using a 4-4.5" round cookie cutter, cut out circles of dough. Re-roll scrapes until all of the dough is used. Place the dough circles in a clean* muffin tin, forming them gently to the bottom.
  • Using approximately half of the cheese, add a small amount to the bottom of each cup. Distribute broccoli mixture evenly through the cups, they should look about ½ to ¾ full. Pour egg mixture over the broccoli until the cup is about ¾ full (it's okay if there is some broccoli sticking out) and top with remaining cheese.
  • Bake for 25-30 minutes, until the egg is set and crust is lightly browned.

Notes

*do not use paper cups, butter or oil to prepare the tin. The quiche will not stick to the pan.
These can be made ahead of time and stored in the fridge for a few days, simply reheat in the oven at 350°F until warm.
If you want to make a full size quiche, follow the instructions for sprouted spelt pie crust and reduce the filling recipe by 1 egg (makes one full size quiche + an extra crust).

Have you made this recipe? Tag @secondspringfoods and #eatsprouted

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