14 December, 2007
Spinach & Wild Mushroom Quiche
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.
Popularity: 36% [?]
do i have to soak the nuts? if so , how long?
Rhonda on / 14 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!
gorb on / 19 December, 2007
Russell, I made this for my husband’s cooked family on Christmas and everyone loved it! Thanks for a wonderful recipe.
Leah on / 27 December, 2007
This IS really good. I made it for new year’s and was so glad I did, thank you.
elarael on / 2 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!
Hannah on / 12 January, 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.
cdecocina on / 21 February, 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!
gwen on / 11 March, 2008
Yes, if you don´t mind. I´m from Barcelona…
cdecocina on / 2 April, 2008
I answer your 3 questions and I lost the tree receipes. Could you send it back to me.
Thank you,
Louise Archambault
Louise Archambault on / 18 April, 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!
saskia on / 4 May, 2008