10 Tablespoons cold unsalted butter, cut into inch cubes
1 cup whole grain spelt flour
1⁄2 cup all purpose flour
1 1⁄2 Tsp cornstarch
1⁄2 Tsp salt
2 Tsp white vinegar
1⁄3 cup COLD water
Place the dry ingredients in the bowl of your food processor. Pulse 7-10 times quickly. Add 1⁄2 of the cold butter cubes. Pulse 5 more times, followed by one 5 second pulse. Remove the lid of the food processor and scrape the sides if necessary. Add the remaining butter and repeat. Add the vinegar and cold water by gently sprinkling evenly over the mixture in the bowl of the food processor.
2 cups 1⁄2 and 1⁄2
1⁄2 cup grated cheddar cheese
1 onion, sliced into half moons
1 head Root 5 Kale, trimmed and chopped
1 package organic grape tomatoes, halved
1 Tbsp olive oil
3 Tbsp butter
Salt and pepper
The best way to prepare to assemble a quiche is in steps:
Step 1:Whisk together the eggs and half and half and set aside. You can lightly salt and pepper the egg mixture. Set aside.
Step 2: Grate the cheese and set aside.
Step 3: Place the butter in a medium skillet and heat for one minute over low. Add the onions and salt them gently. Cover and cook for 10 minutes. Add the kale and cook an additional 5 minutes covered.
Gather all your prepared fillings and set the crust nearby. Add the kale and onions mixture, followed by the cheese. Next pour the eggs mixture over the top. Add the tomatoes, one at a time, placing evenly over the top of the egg mixture. You are ready to rock. Place the quiche in the preheated oven on the middle rack. Cook for 20 minutes and then transfer to the top rack. Cook and additional 30 minutes, until the middle of the quiche is set. Remove from the oven and let sit for at least 30 minutes before serving.
FYI: This crust works well with all sorts of pastries and pies. It is wonderful for a galette, a tart or even a sweet pie!