14
Dec
Spinach & Wild Mushroom Quiche
Saved in:- Raw Recipes
From Issue 6 of News From The Kitchen
Click ‘more’ for the recipe…
Makes 4, 11cm quiche
This recipe will require you to make the bases ahead of time.
For the base
1c cashew
1/4c macadamia nuts
2T flax meal (ground flax seed)
1 clove crushed garlic
1T nutritional yeast
2t olive oil
1/4t salt
3T water
1T lemon juice
• Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
• Press into plastic film lined individual tart cases *so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
• Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.
*Tart cases should be approx 11cm wide and no than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.
For the filling
2c wild mushrooms (or substitute for any type of available mushroom)
1/2t salt
1T lemon juice
• Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.
2c courgettes (zucchini)
1/4c water
1 1/2c cashews
1/4c white miso
2t lemon juice
1/2 medium white onion
3T nutritional yeast
1/2t salt
• Blend all ingredients in a high-powered blender until smooth.
2c tightly-packed spinach
2T olive oil
1/4t salt
• Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
• Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:
1/4c finely sliced spring onions
1c diced tomatoes
1T minced basil
• Once thoroughly mixed, pour this mixture into the bases. You’ll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.
• Dehydrate overnight and during the day, for anything up to 24 hours.
• Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It’s also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.
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Rhonda says on 14 December, 2007
do i have to soak the nuts? if so , how long?
gorb says on 19 December, 2007
Russell – I made this for my cooked family members (with a few minor changes). It is DIVINE. Seriously, I have been offered money to make the quiche again for some of them :) Thank you so much for sharing your creativity in the raw kitchen!
Leah says on 27 December, 2007
Russell, I made this for my husband’s cooked family on Christmas and everyone loved it! Thanks for a wonderful recipe.
elarael says on 2 January, 2008
This IS really good. I made it for new year’s and was so glad I did, thank you.
Hannah says on 12 January, 2008
I was feeling too lazy to make the crust so I just made the filling and ate it on its own…I am pleased to say it was fantastic! Before I ate raw I never liked quiches – your version is delicious, though! The mushrooms really give it the right texture. Will definitely make again, hopefully with the crust next time!
cdecocina says on 21 February, 2008
I just wanted to say to you that I love your recipes! I find them very creative, I never imagined that such delicious dishes could be…raw! I will add some recipes based on your creations in my website, devoted to the Seignalet diet, if you dont care.
From Russell: I think you mean, “if you don’t mind” :-), which I don’t. Thanks.
gwen says on 11 March, 2008
I just put the bases for these in the dehydrator, they won’t be as pretty as yours, but I’m excited to try them!
cdecocina says on 2 April, 2008
Yes, if you don´t mind. I´m from Barcelona…
Louise Archambault says on 18 April, 2008
I answer your 3 questions and I lost the tree receipes. Could you send it back to me.
Thank you,
Louise Archambault
saskia says on 4 May, 2008
I made this- my bases I just did by hand and they held up on their own in the dehydrator- At first I thought the taste was a big different- but now I think I’ll make it again!
Bubbbles says on 23 July, 2008
You are Amazing!!!
Everything of yours that i make is awesome.. the bases are dehydrating, i will add the filling tonight.. i cant wait for tomorrow…
Thank you so much for sharing your talent with all of us… your recipes/approach/gift make it so much easier for myself and my daughter to transition to Raw/Live Food… We are on day 8 of a 30Day 100% Raw Food Challenge…I may just stay on it…
Thanks again… :)
Natalie says on 24 September, 2008
I don’t have a dehydrator — can I still make this? I’m anxious to try it!!
From Russell: Hi Natalie, you do really need a dehydrator for the bases.
laureen says on 27 October, 2008
Russell-Your website is beautiful, I love the pictures and your recipes look awesome. I dont know which one to try first. Keep up the good work, and I look forward to see what great things you create next! Thanks!!!!!!
Sylvia says on 27 October, 2008
I made 1/2 dose as I’m on my own on raw. The end result was amazing and sooooo tasty!
I did too much filling so I have overcharged the bases, but it has reduced substantially
The only thing is that when I filled the bases, they got very soft and got stuck to the dehydrator tray (probably due to the humidity of the filling or maybe because I do not have – yet – a power blender, so maybe I added a bit much water in the food processor). I then put a piece of parchment roll underneath and eventually everything went OK.
Any advice? Do you put back the quiche in the tart case when you put the filling?
From Russell:
Great! With reagrds to the problems you had: there shouldn’t be any need to put the quiche back in the tart cases. You may have over-processed the nuts, not dehydrated the cases for long enough or added too much water.
caroline says on 8 November, 2008
hey russell,
im just trying this recipe for the first time for my dad whose comming for lunch tommorow. my white miso is in puree form, is it still 1/4 of a cup i should use? or should i mix it with water? looking forward to impress with this and your carrot cake for pud… thanks for sharing these amazing recipes. love caroline x
From Russell: Sounds great! The recipe calls for 3T of miso and it should be in puree/paste form. Hope that helps.
dora says on 1 December, 2008
I’m new to the raw food thing, and don’t have a dehydrator, but I was reading some people use an oven on lowest temperature with the door wedged open. Would that work Russell? If so, how long?
I think the pictures of the recipes look awesome.
From Russell: Thanks, Dora. I have never tried it but I have heard it can work. I think it would only really work with a fan-assisted oven and you’d be using it for the same amount of time as a dehydrator, then see how dry the food looks.
renee says on 2 June, 2009
This recipe looks so good! I’d like to try it but am allergic to mushrooms. Any suggestions for a substitute?
From Russell: Just leave them out or try tomatoes.