Spinach & Wild Mushroom Quiche
I recently taught this recipe in one of my live classes, where everyone was making their own flavours of quiche, based on what they were learning about recipe development.
The tweaks I made on the original recipe tasted great, so I present to you the updated version here!
I’ve slightly simplified the recipe, but there are still a few steps. But when I posted this new picture on our Facebook Page recently, there were so many comments saying it’s totally worth the extra effort.
These taste really amazing, warm straight out of the dehydrator. They can also be frozen once dehydrated, so you could make a couple of batches in one go. When you’re ready to eat them, let them defrost and then dehydrate again for another few hours to warm them through.
This recipe requires that you make the bases ahead of time.
Spinach & Wild Mushroom Quiche
Nutrition (For one serving)
Ingredients
Base
- 1 cup cashews soaked 1 hour
- 1/4 cup macadamia nuts soaked 4 hours
- 2 tbsp flax meal ground flax seed
- 2 tsp nutritional yeast
- 2 tsp olive oil
- 1/4 tsp salt
- 3 tbsp water
- 1 tbsp lemon juice
Filling #1
- 1 courgette or zucchini, medium size, peeled
- 1/4 cup water
- 1 1/2 cup cashews
- 1/4 cup white miso
- 2 tbsp lemon juice
- 1/2 white onion medium
- 3 tbsp nutritional yeast
- 2 tsp psyllium husks
- 1/2 tsp salt
Filling #2
- 1 cup wild mushrooms or substitute any type of available mushroom
- 1/2 tsp salt
- 2 tsp lemon juice
- 2 cups spinach tightly-packed
- 1 tbsp olive oil
Instructions
- Grind all base 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. Regularly dipping your fingers in a bowl of water helps with this.
- Place bases onto a mesh dehydrator sheet and dehydrate at 115° 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.
- Blend all filling #1 ingredients in a high-powered blender until smooth.
- Massage all filling #2 ingredients except the mushrooms together, until the spinach has broken down to a lightly steamed texture.
- Slice the mushrooms and add to the bowl.
- Add the blended filling #1 mixture to the bowl and stir to mix.
- Once combined, pour this mixture into the bases. You’ll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.
- Dehydrate at 115° F for 6 to 8 hours.
- Serve warm from the dehydrator with a green salad.