Pear Onion Quiche

READY IN: 50mins


  • For the Crust
  • 100
    g spelt flour (can use ap, too)
  • 100
    g whole spelt flour (can use whole wheat, too)
  • 12
    teaspoon mixed Italian herbs, dried
  • 1
    pinch salt
  • 100
    g vegetarian pate (like tartex, tofu or sunflower seed based, with onion flavour, may sub butter)
  • 1
    egg, beaten
  • 1
    tablespoon cold water (may need more)
  • For the Filling
  • 1
    tablespoon oil
  • 3
    red onions, halved and sliced
  • 2
    pears, firm but ripe (halved and sliced)
  • 200
    g swiss cheese, grated (can use light)
  • 14
    teaspoon nutmeg
  • 14
    teaspoon mixed Italian herbs, dried
  • 18
    teaspoon paprika


  • For the Crust combine flours, herbs and salt in a big bowl. Using your fingers work in the vegetarian spread or butter until coarse crumbs have formed. Add the egg and the tbs of water. Knead into a smooth dough. If dough is too dry, add another tbs of water and knead again.
  • Pat dough into a greased 10 inch spring-form pan (or pie dish). Prick with a fork and pre-bake in the preheated oven at 180°C/350°F for 10 minutes.
  • Meanwhile for the filling heat the oil in a pan. Sautee onions and pear slices for 4 minutes. Set aside.
  • In a big bowl beat together eggs and sour cream. Add cheese, herbs and spices.
  • Fold the slightly cooled sauteed onions and pears into the sour cream mixture. Pour this into the pre-baked pie shell.
  • Bake in the oven at 180°C/350°F for 30 minutes or until toothpick inserted in the centre comes out clean and quiche is slightly browned.