Total Time
24hrs 45mins
Prep 45 mins
Cook 24 hrs

Here's an ideal brunch dish, a hearty vegetable quiche, wrapped up in healthy (and tasty) whole-grain barley crust. is where I found this recipe - we tweaked it and now it is marvelous! :)

Ingredients Nutrition


  2. In a medium-sized bowl, whisk together the dry ingredients.
  3. Work the butter into the dry ingredients until the dough is unevenly crumbly.
  4. Add the egg, stirring until it's well integrated.
  5. Sprinkle in the water, continuing to mix until the dough is cohesive.
  6. Shape the dough into a disk, and refrigerate for 2 hours, or up to 3 days.
  7. Preheat the oven to 375°F.
  8. Remove the dough from the refrigerator and allow it to warm a bit.
  9. On a floured surface, roll the dough into a 14-inch circle, and transfer it to a quiche pan or 9-inch pie pan that's at least 1 1/4 inches deep.
  10. Crimp the edges.
  11. Prick, then blind-bake the crust for 20 minutes while you're preparing the filling.
  13. Whisk together the milk, eggs, thickener, herbs, salt, pepper, red pepper flakes (if using) spinach (or aspagagus), and cheeses.
  14. Remove the crust from the oven.
  15. Place the cauliflower, mushrooms and peppers in the bottom, then slowly pour the filling over them.
  16. Reduce the oven heat to 325°F and bake the quiche for 45 to 50 minutes, until a knife inserted 1" from the edge comes out clean.
  17. Remove the quiche from the oven, and cool it for 1 hour before serving.