Spinach & Wild Mushroom Quiche

Dec

2007

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

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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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Anonymous

Hi Russell
SORRY I have done a change because I hadn’t enough time: for the base I took a puf pastry and for the filling the same as you and put in my oven 50°: delicious, never eating a quice so good – half raw :) – so tasty! with no dairy products! THANKS, greetings from Switzerland.
Silvy
http://www.therawchef.com Russell James

Haha, nice idea! :)
Alex

Fantastic recipe! I just made it the other day and the taste was unworldly, fantastic! Quite possibley one of my dearest recipes, raw or not! Russel you are my kitchen God! ;-)
Missjkd74

This looks like an amazing raw quiche, and I was just about to make it only to discover that the hidden ingredients of tomato, springs onions and basil. The PDF is not very clear I’m afraid. Thank you though, and hopefully my marinating mushrooms will be okay until tomorrow evening when I have the ingredients. I am also going half raw and I am baking a wholemeal pastry case. I am going to use a 12 hole muffin tin to make them as this is the best I have – fingers crossed it works.
joey

Since my self & others can not eat mushrooms, what can be substituted for the mushrooms? Or is it one of those dishes I can not make?
http://www.therawchef.com Russell James

You can just leave out the mushrooms, and not replace with anything.
Davidcap

Loved it! I’d make this even if I wasn’t eating raw! The only trouble I had was the first time I made it I didn’t have any mushrooms, so I substituted soaked sun dried tomatoes. Yum! Also, the crust fell apart because I didn’t wait long enough for it to set in the dehydrator. The next time I made it I stuffed it into a portobello mushroom cap, and dehydrated it with the filling inside. That was great too! Thanks for the recipe and the inspiration! Who knew eating raw could be this good?
http://www.therawchef.com Russell James

Glad you liked it! This is one of my favourite recipes and is definitely worth the trouble every once in a while.

Thanks for sharing your mushroom substitution too!
T’Moe

Hi Russell,
I am curious – could pureed Durian be used as a quiche base, flavoured with onion and garlic and nutritional yeast and maybe even pine nuts, then filled with little chunks of marinated vegetables?
Marje

Wow! I definitely will make this great recipe! But now is a great time to tell the raw food world why an Excalibur or “square” dehydrator (Sedona also) is a MUST for the kitchen. Here I am, dying to make this recipe, but I’ll have to wait until my round dehydrator gets a new brother . . . . which will be either a Sedona or Excalibur. You have to have the ability to remove a tray for a little height, so you can fit certain things in you are working with! In a round dehydrator, which I’m darn lucky to have since this is only my 7th month into raw foods. I had the round dehydrator in my “shed” for years! (Not a proud announcement). Frankly, I didn’t know how valuable and useful a dehydrator can be! Also, it is the raw foodist’s oven! So anyone purchasing a dehydrator sure needs to know that round is not the answer! I’ll bet they don’t even make them anymore! But so far, my round one has assisted me in making chips, almond bread, onion bread, etc. I just have to plan the format a little differently! I’m actually having to learn how to fit a square peg in a round hole! It’s quite a challenge! In addition, a round unit does not dry evenly! But it does the job for breads and chips!
http://www.therawchef.com Russell James

Thanks for letting us know, Marje :) I always actually say to people that it’s worth saving up for the dehydrators you mentioned, or a TSM one, as you usually get what you paid for.

I’m glad you got the chance to experiment and get some usage out of that old one though.
Judy Kay

This does sound really great. Will the flavor still be good if I leave out the tomatoes? (creates inflammation for me) or do you have a replacement recommendation? Also, I notice in your videos you use a Vitamix. Have you had any experience with a Blendtec? I do not have either yet and am trying to decide which one to invest in. I don’t know how you feel about making a recommendation — I would greatly appreciate an opinion from someone with your vast amount of experience. I have not even got my feel wet yet in raw eating/cooking but am so wanting to try it. Thank you so much. Everything you make looks so amazing. :)
http://www.therawchef.com Russell James

Hi Judy, you can certainly just leave out the tomatoes without a replacement and it will be great.

The VM Vs BT argument sometimes comes up, I liken it to Mac Vs PC :)

In truth, either are great. I haven’t used a Blendtec extensively, but I have never thought my Vitamix wasn’t up to the job – there’s a reason everyone who owns one loves it. Hope that helps.
Sunita

Hi Russell,

I really like your recipes and they look awesome. But i don’t have dehydrator and i really want to try this one. So, can you tell me any alternative or can you suggest me some recipes which doesn’t need one?
Thanks!! and keep the good delicious work.
http://www.therawchef.com Russell James

Hi Sunita, this one does need a dehydrator, but for a list of all my recipes on this blog, including ones that don’t need a dehydrator, you can go here:

http://therawchef.com/therawchefblog/categories

I also have my no dehydrator needed recipe eBook here:

http://www.therawchef.com/products/96-recipe-series-no-dehydrator-needed.html
http://profile.yahoo.com/6SP4HII4JOLI7KJPYU2OS7KF64 Brigitte

Hello Russell, thanks for sharing those amazing recipes. I am completely hooked on your polpetta :) I am trying to make recipe for my daughter who has to avoid soy product while breastfeeding her baby ( he is intolerant to soy) What could I use to substitue the miso paste? Thank you so much for taking the time to answer all of our questions. You are amazing. xxx
http://www.therawchef.com Russell James

Thanks, Brigitte.You can just leave out the miso if that’s the case, it won’t make a huge difference and there’s not a direct substitution for it in this recipe.