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° 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 at 105° 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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  1. Ginette barry

    Hi Russell, I made this recipe years ago and everyone loved. I have just discovered how to leave you a message and thank you ( not very savvy when it comes to computer).
    The pea/mint croquettes are on the menu for tonight. I actually watched your live demo last Friday and could not wait to give it a try. I was doing a detox over the past 5 days. Will let you know how it turns out.

  2. Jay

    This looks so good I am salvating !! And will fall down!! I love quiche.

    I’ve been looking for a miso without salt. I wonder if it exists with sea salt.

    Please folks buy organic free range eggs not the inhumane stuff 🙁

  3. Olga

    This was so delicious! 🙂 This was one of the first recipes I saw which introduced me to you and it took me 5 years to make it 🙂 🙂 🙂 But it was amazing.
    By the way do you have any other quiche recipes in your courses?

  4. Joanne Thomas

    Hi Russel

    I made this to the letter but it tasted terrible it tasted (zingy)
    Any ideas on what I may have done wrong????

      • Jay

        Ovens are out right?
        I’ve been raw vegan for almost a year, but it’s still just a shock.
        Ovens kill the enzymes so it’s not even food, you loose all the nutrition? I know it’s a basic question but this just hit me after 8 months or a year of being almost raw, 95% or so!

        I wonder if people just started cooking food because of the invention of ovens.

        • Russell

          Hey Jay, I actually come at this from a different perspective. I don’t think cooking kills all the benefits of food. In some cases, cooking makes the nutrition more bioavailable. But in some cases it does affect nutrition adversely.

          So for example, in tomatoes, you lose the vitamin c by cooking, but you get more lycopene.

          Cruciferous vegetables are another one that cooking can help with, especially in the winter. So I eat cooked kale in the winter and raw in the summer.

          Just getting a mix with a big emphasis on the raw is where I feel best.

          I think we were cooking way before ovens were invented. Pretty sure we were uses open fires and then ovens came as a better way to do that, rather than someone inventing an oven and then deciding we need to use it to cook all our food.

    • Russell

      It will keep for 2 days, but it won’t look as good. The filling will come away from the sides a little in that time. It’s always better straight out of the dehydrator.

  5. Tanya

    Hi! Looks great! Can this still work without the nutritional yeast and can I make it in a stove instead of dehydrator?

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