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This quiche base is made with half flour and half rolled oats; the rolled oats portion can be further divided into rolled oats and sunflower seeds. If you do not have rolled or flaked oats, lightly roast the Janie’s Mill whole oats and sunflower seeds in a smidgen of oil (either in the oven or a cast iron pan) then pulse until roughly cracked in the food processor (or crush with a rolling pin).
- 1 cup rolled oats (or popped and crushed Janie’s Mill Whole Grain Oats and sunflower seeds).
- 1 cup Spelt or Red Fife Flour
- 1/2 cup good olive oil
- 1/3 cup water
- Pepper, salt and chilli flakes to taste.
1. Mix all ingredients together by hand until the mixture forms a ball. Rest 10 minutes.
2. Turn oven on to 375.
3. Press the base into and up the sides of a greased 8 or 10 inch pan.
4. Place in the warming oven to dry out for around 20 minutes you gather your quiche filling.
5. Remove base from the oven and proceed to make your quiche.
The quiche filling is totally up to you just remember to cook watery vegetables ahead of time - this sweats out the moisture and ensures a dry crust. (This quiche was garlic, red onion and red stemmed kale which I precooked in oil with a dash of red wine vinegar).
I beat 8 farm eggs, 1/2 cup of cream and a cup of cheddar cheese together and poured this over the vegetables.
Bake for 30 - 40 minutes depending on how deep your quiche is. The quiche is cooked when the eggs are puffed up and set.
Enjoy your quiche hot with slices of crusty bread and butter and a large salad.
My Mum was a bit of a secret food hippie back in the 60’s and 70’s. She would add seeds and nuts to everything. She was also a very simple cook using as few ingredients as possible of good quality. You will see this trend in much of my cooking and baking. Like many daughters of mothers who cook I do unconsciously follow her lead. Here is another of her very simple recipes.
This recipe was probably influenced by the original Moosewood Cookbook published In 1974 by Mollie Katzen.
Posted on September 08 2020