Broccoli & Cheddar Superfood Quiche


Recipe by Chef Amanda DeLaura

Why do I use Einkorn Flour in this recipe? Similar to spelt, einkorn is an ancient grain that is both higher in protein and lower in gluten than the average wheat found at the supermarket. It’s rich in nutrient density and its nutty flavor makes it a great flour to use for all savory recipes.

While it won’t produce the exact same light, flakey quiche crust that all-purpose flour is prominent for, you will be surprised by how great of a crust you’ll make if you are sure to keep your butter pieces large enough to allow the gluten to bind and your dough cold enough to create air pockets when placed into a hot oven. You can find Einkorn at Whole Foods but thank Jovial Foods for bringing it back to the market. Give it a shot and bon appétit!

Makes 8 servings



1 1/4 cups einkorn flour (about 193 g)

1 pinch real salt

1/2 cup salted organic grass-fed butter, chilled & cut into small pieces*

5-6 Tbsp ice cold water


1 Tbsp organic extra virgin olive oil

1/2 onion, finely chopped

1/2 tsp Real Salt

3 sprigs fresh thyme

1 head organic broccoli, cut into small florets

8 sun-dried tomatoes, drained & sliced into very thin pieces

5 organic pasture-raised eggs 1

cup organic heavy cream

/2 tsp chili flakes, optional

salt & pepper, to taste

7 oz organic cheddar cheese, grated

1 very large handful of broccoli microgreens


  1. In a large bowl, combine the einkorn flour and Add the butter and cut with a pastry knife until the butter resembles the size of large peas. Pour 5 tablespoons of butter into the well of the flour mixture and combine with a fork. Quickly press the dough together with your hands, forming a flat disk. If the dough is too dry to form, add just one-half tablespoon more of ice-cold water at a time. Once pressed into a disk, wrap the dough in cling wrap and refrigerate for at least 30 minutes and up to 2 hours. This is an important step as resting your dough will allow it to maintain its structure and form while rolling and baking. If you rush the resting period, the dough will often be too elastic and shrink back in size even after rolling it into your desired circumference.
  1. Meanwhile, heat the olive oil in a large sauté pan over medium-high Add the onion, salt and thyme, and cook until the onions are softened and translucent, about three minutes. Add the broccoli florets and continue to cook for barely 90 seconds, just until the broccoli is heated and the color of the broccoli begins to turn into a vibrant green (you do not want to overcook your broccoli as it will continue to cook in the oven). Remove from heat and set aside.
  2. In another large bowl, beat together the eggs, heavy cream, chili flakes, salt and Set aside.
  3. Preheat oven to 435ºF. Once your pie dough is rested, prepare a clean surface and generously dust it with additional einkorn Roll your dough into an 11” wide disc. If you are scared of causing your pie dough to crack or break when transferring into your pie dish, place the dough between two pieces of parchment or wax paper before rolling. Be sure to dust these with enough extra flour as well.
  4. Transfer your rolled dough to a 9” pie pan and pinch the edges of the dough under themselves to form a lovely crust. Either press the edge of the dough with fork or pinch it into a nice snake-like curve, as you can see in my photo Place the prepared pan in the freezer for 15 minutes. Again, do not skip this step—remember that keeping your dough extra cold is the key to a perfect crust.
  5. Working quickly, place the pie pan on a large-rimmed baking Spread the cooled onion- broccoli mixture evenly over the bottom of the dough. Top with the thinly sliced sun-dried tomatoes and half of the grated cheese. Pour the egg mixture over the cheese, mix briefly with a fork to combine the cheese and filling, and top with the remaining shredded cheese.
  6. Place the quiche in the oven for 15 minutes. Rotate the pan 180º and reduce the heat to 350ºF. Continue to bake for 35 minutes or until the center no longer jiggles and the cheese is nicely browned. Let cool for ten minutes, top with microgreens, slice and enjoy


*NOTE: If using traditional all-purpose flour I’d normally suggest preparing your pie dough in a food processor to create a texture that resembles coarse sand. Due to the low gluten content of einkorn and lack of binding elements, this pie dough is more susceptible to crumbling if your butter is cut into too small of pieces. So I highly recommend you use a pastry cutter or finely chop your butter on a cutting board before adding to the flour. Your butter pieces are small enough once they resemble the size of petite peas.

0 Comment

Leave a Comment

Please note, comments must be approved before they are published