Quiche with peas and spelt

Ingredients for 4 servings:

• 100 g flour or spelt flour
• 50 g butter, cold, diced
• 4 tbsp water, cold
• some salt
• Flour for the work surface
• Oil for the mold
• 80 g spelt
• 240 ml vegetable stock
• 1 leek(s)
• 2 sprigs of celery
• 2 garlic cloves
• 150 g peas, frozen
• Salt and pepper, white and black
• nutmeg
• Coriander powder
• 2 tbsp Maggi
• 2 eggs
• 1 cup sour cream

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

Mix the flour and cold butter with a spoon. Add the water and a little salt and rub in with your hands. I always wear gloves for this. The dough needs to be worked quickly so the butter stays cold. Shape it into a ball and wrap it in cling film and refrigerate for 1 hour. Cook the spelt according to the package instructions. I wash it, boil it in vegetable stock for 3-5 minutes, and then let it steep for 1 hour with the heat off. For the filling, clean and wash the leek and celery and cut them into large pieces. Slowly sauté in olive oil until translucent. Let cool. Beat the eggs with a fork and stir in the sour cream. Season well to taste. Add the cooled vegetables. Peel the garlic and sauté it whole in a pan over low heat. Add the frozen peas and heat gently over low heat. Remove from the heat, let cool, and add to the remaining filling. First, remove the garlic cloves. Drain the spelt and let it drain thoroughly. I place the pot on the still-warm stovetop to allow the steam to cool. Add the spelt to the vegetable mixture according to taste. Season to taste and adjust the seasoning if necessary. Take the dough out of the fridge and roll it out thinly on a lightly floured work surface. I always use the cling film it was wrapped in for this purpose. This between the dough and the rolling pin prevents it from sticking. Brush a medium-sized quiche dish (approx. 25 cm in diameter) with oil and place the dough in it. Press the edges down slightly and pierce the base several times with a fork. Pour in the vegetable, egg, and sour cream mixture and spread evenly. Bake in a preheated oven at approx. 200°C (fan oven) on the middle rack for approx. 30-35 minutes. If using a larger dish, be sure to double the amount of dough. Of course, the vegetable filling and seasoning mix can be adjusted as desired, depending on what you have in the fridge and what needs to be used up. If necessary, a third egg can be used—but I only had two left in the fridge. The quiche serves three large portions, or four with a small salad.