Spelt flour quiche with artichokes and fennels

Ingredients :


Base pastry:

for salted shortcrust pastry

300 g spelt flour

100 g  potatoes starch

150 g margarine

a pinch of salt

cold sparkling water as needed

Filling:

100 g  lactose and gluten free cut in cubes speck( Italian Smoked ham)

1 fennel

2 artichokes hearts

half white onion

a tablespoon of marjoram

150 g lactose free mascarpone cheese ( I find it in an organic supermarket )

2 eggs

50 g grated parmesan cheese

Preparation:


I sift the spelt flour, the potato starch, a pinch of salt then make a hole in the middle and put the margarine inside.

I start adding cold (from the fridge) sparkling water and I stir well up the dough becomes soft.
I wrap it in a plastic wrap and I let it stand in the fridge for an hour.

Meanwhile I cut in strips the onion, the artichokes hearts and the fennel.

I sweat them with a drizzle of extra virgin olive oil in a pan and a pinch of salt.
Then I add some water and I let the vegetable cooking for 15 minutes.
I add the speck (Italian Smoked ham) in little cubes and marjoram and I stir out of flame.
I roll the shortcrust pastry in a cake pan with high edges, leaving a little piece of dough apart to make stripes.

I put the vegetables cooked with speck on the bottom and then I pour the batter made with two  beaten eggs and mascarpone cheese.

I sprinkle with grated parmesan cheese.
I fold the edges of the quiche towards inside and  I make some stripes with which I close it.

I bake at 200° (medium - high temperature) for 40 minutes.

It can be an idea to make it at Easter Monday for countryside picnic ( In Italy we are used to) !