Spinach & Wild Mushroom Quiche

Dec

2007

Saved in:- Main Courses,Raw Food Recipes,Starters

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

1 cup cashew
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

- 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

2 cup wild mushrooms (or substitute for any type of available mushroom)
1/2 teaspoon salt
1 tablespoon lemon juice

- 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

- Blend all ingredients in a high-powered blender until smooth.

2 cups tightly-packed spinach
2 tablespoons olive oil
1/4 teaspoon 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:

1/4 cup finely sliced spring onions
1 cup diced tomatoes
1 tablespoon 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

do i have to soak the nuts? if so , how long?
gorb

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

Russell, I made this for my husband’s cooked family on Christmas and everyone loved it! Thanks for a wonderful recipe.
http://thelivingkitchen.wordpress.com elarael

This IS really good. I made it for new year’s and was so glad I did, thank you.
Hannah

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!
http://www.dietaseignalet.wordpress.com cdecocina

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

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!
http://www.dietaseignalet.wordpress.com cdecocina

Yes, if you donÃ‚Â´t mind. IÃ‚Â´m from Barcelona…
Louise Archambault

I answer your 3 questions and I lost the tree receipes. Could you send it back to me.

Thank you,

Louise Archambault
saskia

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!
http://www.bubbbles.net Bubbbles

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

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

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

I made 1/2 dose as IÃ¢â‚¬â„¢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 Ã¢â‚¬â€œ yet Ã¢â‚¬â€œ 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

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

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

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.
http://www.bobwiseman.com bob

do the nuts require presoaking?
thanks
bob

From Russell: No they don’t.
Dawn

Can I make one large one instead of the 4 small ones?

From Russell: 1 large one won’t do so well in the dehydrator and may end up going off.
http://www.retreatsegypt.com Sandra

Hi Russell

I recently found your site and recipes and I just want to congratulate you as everything is beautiful, healthful and delicious !
I am running raw food retreats in Egypt this year (www.retreatsegypt.com ) and will be using some of your receipes, and of course, giving you the full credit that you deserve by recommending you to all my guests.
Thanks for sharing so generously. Will come on one of your courses next year :-)

Sandra
jeni

When dehydration is called for….can I use my gas oven or do I have to purchase a dehydrator?

From Russell: I have heard of some people using an oven on the lowest setting, perhaps with the door open. But I’ve never tried it myself.
tbird

I tried twice but could never get the crusts out of the tart cases. When I seemed almost successful, the sides would stand up but fall down flat within 10-20 minutes.

After 2 days of trying to get the crusts done, I’m leaving the crusts in the tart cases, and going to add in the fillings….see how it goes, but they do tend to get wet/greasy the side agains the cling film. Took that out to just leave them in the cases – we’ll see.

Any idea what I’m doing wrong? I actually bought the dehydrator and the tart cases just for this recipe that looks amazing.

BTW – the crusts didn’t stand up – but they were delicious! I kept on nibbling the fails!

Thanks so much!

From Russell: Are the tart cases falling apart when you add the filling or before? How long are you dehydrating the cases before adding the filling?
tbird

Hi Russell!

Before adding the filling. I tried at 2 hours, 3, 4, 6.

From Russell:

Sounds like your over-processing them, making them too oily or you’re making them too thin. They should certainly hold together after 6 hours in a dehydrator with no filling in them.
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marykalima

Good Evening,
I would love to be able to purchase the CD's of your recipe books but am unable to pay the 174.00 at one time. Do you offer installments? You are the best Raw foods chef I know. Your presentation is amazing and the recipes are excellent. wish I lived close to 105 degrees. I graduated from Ann Marie Colbin's School in Manhattan in 1999. Mary Riley
Patricia

Hello Russell from MontrÃ©al, Canada
We made this recipe and I got too many filling for 4 little tartlets of 11 cm. We got 3 cup of filling and we used 3/4 cup for 4 quiche (about 4T of filling per quiche). We finally decided to make 4 others bases to not lost the rest of the filling. Maybe we didn't understand the recipe. Next time we will make half of the quantity for the filling. We will tasting the recipe tomorrow…The quiche are in the dehydrator.
http://www.therawchef.com Russell James Raw Food

4 tablespoons of filling is waaaay to ittle filling in each one :)

Are you guys up there in Canada working in inches usually? I only ask because you called them tartlets. 11cm is just over 4 inches and is not a tartlet, so I'm working if you used too small a tart case?

If you used 4 tablespoons of mixture in a 4 1/4 inch tart that would barley come up the sides. You really want to fill those things up.
http://www.therawchef.com Russell James Raw Food

Hi Mary,

I'm not sure which product you're referring to as I don't have anything at 174.00. Maybe you were referring to the homestudy course which is not CDs it's DVDs and is normally 497.00, which I offered for three instalments.

If you'd like to drop an email to customer.service@therawchef.com with details of your request Sarah will be able to help you.
Patricia

Hello Russell,
Just to telling you that we really liked this recipe even if we got too much filling. I had finally a 10 cm individual tart case and not 11 cm. We use the word ''tartlet'' in my comment because it's a small quiche for me. The filling reduced a lot in the dehydrator so we need to put more that 4 tablespoons in the base. But, It was very good. Thank you for the recipe !
Theo

Hi Russell,
I made these on New Year's Day to kick off a 30 days of raw adventure with my husband. They were phenomenal! I used to make traditional quiche a lot and these were very close to the real thing. I also ended up with a bit too much filling, but just made a couple of crustless versions with the leftovers which were equally delicious. Definitely a repeat, in fact I may need to whip up a batch this weekend…!
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