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Ingredients

• 1/2 cup white spelt flour
• 1/2 cup whole-grain spelt flour
• 1/4 cup Vita-Spelt Pancake/Muffin Mix
• Dash sea salt
• 1/4 cup canola margarine
• 1/4 cup plus 2 tablespoons water
• 5 eggs (or substitute)
• 1 cup low-fat milk (or substitute)
• 2 tablespoons black-pepper cheese (available from grocery store gourmet departments)
• 6 asparagus stalks, cut into 2-inch pieces

Preparation

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.

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