Spinach & Wild Mushroom Quiche

Raw Spinach Wild Mushroom Quiche

Over the years this has been one of my most popular recipes, so I wanted to give it a fresh update.

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.

Recipe

Raw Food Spinach Wild Mushroom Quiche

Makes 4, 11 cm quiches

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

For the base

  • 1 cup cashews, soaked 1 hour
  • ¼ cup macadamia nuts, soaked 4 hours
  • 2 tablespoons flax meal (ground flax seed)
  • 2 teaspoons nutritional yeast
  • 2 teaspoons olive oil
  • ¼ 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

  • 1 medium courgettes (zucchini), peeled
  • ¼ cup water
  • 1 ½ cups cashews
  • ¼ cup white miso
  • 2 teaspoons lemon juice
  • ½ medium white onion
  • 3 tablespoons nutritional yeast
  • 2 teaspoons psyllium husks
  • ½ teaspoon salt
  1. Blend all ingredients in a high-powered blender until smooth.
  • 1 cup wild mushrooms (or substitute any type of available mushroom)
  • ½ teaspoon salt
  • 2 teaspoons lemon juice
  • 2 cups tightly-packed spinach
  • 1 tablespoon olive oil
  1. Massage all ingredients except the mushrooms together, until the spinach has broken down to a lightly steamed texture.
  2. Slice the mushrooms and add to the bowl.
  3. Add the blended courgette and cashew mixture to the bowl and stir to mix.
  4. 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.
  5. Dehydrate at 115° F for 6 to 8 hours.
  6. Serve warm from the dehydrator with a green salad.

j

FREE PDF DOWNLOAD

Click Here to Download the Recipe PDF

Just click here and enter your name & email

Want to know when we publish a new recipe?

Enter your name and email to get an email every time we publish a new recipes.

...PLUS, I'll send you my 10 Most Popular Recipes as an eBook, totally free.



201 Comments

  1. Dominique Moore
    Reply
    Posted

    Hello Russell

    Thank you so much for sharing your wonderful recipes
    I don’t have miso and was wondering if it can be substituted with something else?

    Thank you once more
    Dominique

  2. Marilena Iordanou
    Reply
    Posted

    Hello Russell, thank you for this recipe. I am trying to reduce using nuts to a minimum. Sprouted buckwheat instead of cashews and macademia is ok? Btw xoxo from Cyrpus 🙂

  3. Larissa
    Reply
    Posted

    I started this recipe yesterday and I am very happy with the result! It looks like really baked and it tastes super delicious too. Nobody who does not eat raw food regurlarly will detect this is raw 😉 I followed the recipe exactly how it is but I soaked all the nuts and had some filling left over. Maybe the “medium size” of my zuchinni was actually big :-D. I have only two small tart cases with 7 cm size each so I put a plastic film on them, filled with the base, gave form to the quiche and very carefully I removed the plastic film with the base from the tart cases one by one and put them on the dehydrator. Then, I repeated this untill using the entire prepared base. A little bit more of work but it worths. Everyone in my house (and they are not crudivores) loved it! Thank you so much for sharing your recipes, Russell. This is the second one I have tested and I am really satisfied! Thank you!!!

  4. Bosha
    Reply
    Posted

    It is fabulous !!! What a nice result, it seems that it is baked …I will make it eat to those who do not like the raw … Your recipe is perfect to test … differently !!! Thank you

  5. Suzanne MacFayden
    Reply
    Posted

    This looks amazing! Can I make this in a 6″ spring form pan as I don’t have the smaller 11cm ones and if so would I dehydrate much longer.

    Thank you for all of your lovely recipes, I have enjoyed all of them.

    • Russell
      Reply
      Posted

      Hey Suzanne, thanks! 🙂

      I mention in the recipe that you’ll really want to be using the small tins as using a larger one is probably going to leave the mixture a bit wet in the middle. You could always give it a go and dehydrate longer, keeping an eye on it.

  6. Janet Paula
    Reply
    Posted

    Are the 1 ½ cups cashews listed in the filling of this recipe used completely raw and not soaked or softened first. I’m in the middle of making this recipe and am in a quandary about it.

    • Russell
      Reply
      Posted

      Wherever you can, soak nuts so that they are more digestible. That’s the case for every recipe, unless the nuts need to be used dry (because what they’re being mixed into is dry).

  7. Blue
    Reply
    Posted

    Can anyone share exactly how long they left their quiches in the dehydrator?! 24 hours seems an awful long time, but indeed… mine have been in overnight, for about 13 hours now, and still are much softer than I would like.

    Russell, thanks for these amazing recipes. The way you combine foods and flavors is SO delicious.

    I know that you’ve done different things to make the photos look incredible, but… my filling was green and my tart shells were *extremely* thin (almost like cardboard). Is that normal?

  8. Ginette barry
    Reply
    Posted

    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.

  9. Jay
    Reply
    Posted

    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 🙁

  10. Olga
    Reply
    Posted

    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?

  11. Joanne Thomas
    Reply
    Posted

    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
        Reply
        Posted

        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
          Reply
          Posted

          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
      Reply
      Posted

      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.

  12. Tanya
    Reply
    Posted

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Want to incorporate raw food into
everyday living?

Check out my online Raw Food Academy Courses below

Weekday Raw

Raw Chef at Home

Raw Desserts at Home

Raw Chocolate

Raw Fermentation

Raw Food Styling