Salmon and spinach quiche with spelt and millet dough

Ingredients for 1 servings:

• 150 g wholemeal spelt flour, preferably freshly ground
• 50 g millet flour, preferably freshly ground
• ½ tsp, leveled salt
• 1 egg(s)
• 120 g butter
• some paprika powder, sweet
• 500 g spinach, fresh
• 250 g salmon, frozen
• 1 bell pepper(s), red
• 1 small onion(s)
• 1 garlic clove(s)
• 1 cup of sour cream or crème fraîche, 200 g each
• 3 eggs
• 100 g cheese, grated
• nutmeg
• pepper
• herbal salt
• 1 tsp broth, granulated

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Wholefood recipe

Mix the flour with the salt, add the cold butter, cut into pieces, and knead with the egg. Then press the dough into a springform pan (lined with baking paper) or quiche dish, pull up the edges, and trim if necessary. Refrigerate for 30 minutes. Finely chop the onion and garlic and sauté briefly in fat, then add the spinach. Sprinkle with 1 teaspoon of granulated stock and sauté for about 10 minutes. Dice the bell peppers. Beat the 3 eggs with the herb salt, nutmeg, sour cream, and cheese. Preheat the oven to 180°C (top/bottom heat), pierce the dough several times with a fork, and pre-bake for 10 minutes. Then place the sliced ​​salmon, spinach, and bell peppers on the dough and baste with the egg mixture. Bake at 180°C for 40 minutes, covering with aluminum foil after 20 minutes if the cheese is getting too brown. Serve with a green salad.