Easy Shortcrust Pastry

Spelt flour pastry with artichokes and asparagus quiche

Are you looking for a quick and easy savoury pastry for your quiche?

This recipe is perfect if you don't want to use shop-bought shortcrust or puff pastry.

It's so easy to rustle-up with cupboard ingredients that i'm sure you won't buy ready made pastry anymore!

Like most of traditional Italian recipes it happens to be vegan, of course you could use butter too if you like and / or swap plain flour with different types of flour ( in this photo i used 50% spelt flour + 50% plain flour).

If possible, i try to use seasonal ingredients for the filling as they are cheaper and way more tasty.

Ingredients for a 23 cm flan tin

100 gr water

250 gr plain flour

6 tbsp Extra virgin olive oil

2 tbsp white wine vinegar (or white wine)

pinch of salt

Method

Sift the plain flour into a large bowl.

Stir in all the remaining ingredients and mix to a firm dough (you might require a little bit more or less water, it depends on the humidity in the air). It should be a soft but not sticky dough.

Knead the dough briefly and gently on a floured surface.

Wrap in cling film and chill in the fridge while preparing the filling of your quiche.

I usually like the following combo for a quiche, try to experiment but always check what's on season :

Butternut squash, goat cheese and crispy sage

Autumn

Butternut squash or pumpkin, goat cheese & sage

Chicory, speck and mascarpone

Winter

Ham & leek

Purple sprouting broccoli & anchovies

Spring

Artichokes, pancetta, pecorino cheese & mint

Asparagus, ham, peas, feta & mint

Summer

Courgettes, prawns, lemon zest & fresh parsley Cherry tomatoes, smoked scamorza, basil.