1/2 cup of White spelt flour
1/2 cup of Whole-grain spelt flour
1/4 cup of Vita-Spelt Pancake/Muffin Mix
Sea salt
1/4 can of Cup ola margarine
1/4 cup of Plus 2 tablespoons water
5 Eggs (or substitute)
1 cup of Low-fat milk (or substitute)
2 tablespoons of Black-pepper cheese (available from grocery store gourmet departments)
6 pieces of Asparagus stalks, cut into 2-inch
1. Preheat the oven to 375°F. Lightly coat a 9-inch springform pan with nonstick cooking spray, and set aside.
2. Place all the crust ingredients in a 2-quart mixing bowl and, using a hand mixer, beat until the mixture is well blended. Form the dough into a ball, and place it in the middle of the prepared pan. Press the dough against the pan, forming a crust on the bottom of the pan and about 1-1/2 inches up the sides.
3. Place all the filling ingredients in a 3-quart bowl, and beat with a wire whisk until the eggs and milk are thoroughly blended. Pour the mixture into the crust, and bake for about 45 minutes, or until the egg mixture is firm, and a wooden toothpick inserted in the quiche comes out clean.
4. Allow the quiche to cool at room temperature for 5 minutes. Unclasp the springform collar, and serve the quiche immediately, or cool before serving.
