Fri, December 14th, 2007

Spinach & Wild Mushroom Quiche

From Issue 6 of News from the Kitchen

 

raw food recipe quiche

 

Makes 4, 11 cm quiche

This recipe requires that you make the bases ahead of time.

For the base

  • 1 cup cashews
  • 1/4 cup macadamia nuts
  • 2 tablespoons flax meal (ground flax seed)
  • 1 clove crushed garlic
  • 1 tablespoon nutritional yeast
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 3 tablespoons water
  • 1 tablespoon lemon juice
  1. Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
  2. Press into plastic film lined individual tart cases* so you have a thin crust. Regularly dipping your fingers in a bowl of water helps with this.
  3. 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. Continue to dehydrate them for a further 6 hours.

 

*Tart cases should be approx 11 cm wide and no more than about 1 cm high, to allow the filling (details to follow) to dehydrate inside.

For the filling

  • 2 cup wild mushrooms (or substitute any type of available mushroom)
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  1. Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.
  • 2 cups courgettes (zucchini)
  • 1/4 cup water
  • 1 1/2 cups cashews
  • 1/4 cup white miso
  • 2 teaspoons lemon juice
  • 1/2 medium white onion
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  1. Blend all ingredients in a high-powered blender until smooth.
  • 2 cups tightly-packed spinach
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  1. Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
  2. 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:
    • 1/4 cup finely sliced spring onions
    • 1 cup diced tomatoes
    • 1 tablespoon minced basil
  3. 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.
  4. Dehydrate overnight and during the day, for anything up to 24 hours.
  5. 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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