Replay: Quiches, Pies & Tarts

Duration: 1.5 hours.

Format: Unlimited access class replay & recipes to access in the Academy.

Taught By: Russell James.

Learn how to make savoury quiches, pies & tarts in this livestream replay online class.

Price: $25 USD / £19 GBP

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Learn how to make savoury raw quiches, pies & tarts

Raw quiches, pies & tarts are fantastic for when you want to make something a little special.

In this class you’ll learn how to make two different types of savoury pie crusts. You’ll also learn how to make a base recipe for a quiche filling, so you can add whatever ingredients inspire you, to come up with your own ideas.

I’ll also be showing you a fantastically satisfying curried vegetable tart filling and giving you other ideas for how to come up with your own recipes for fillings using the raw flaky pie crust.

Raw Quiches, Pies & Tarts

This Raw Quiches, Pies & Tarts Livestream Class is a 2 hour online raw food workshop where you’ll learn building blocks of making raw quiches, pies and tarts. You’ll leave with the recipes and knowledge to adapt the base recipes and come up with your own flavours.

What you’ll learn…

Spinach & Wild Mushroom Quiche

This is one of my all-time classic recipes that got an update recently. I’ll walk you through how to make it. You’ll learn how to make this type of savoury crust, which can be used for other quiches and tarts. I’ll also be showing you a base recipe for the filling, so you can swap out the spinach and mushroom for your own flavours. I’ll show you how to come up with inspiration for ideas.

Flaky Pie Crust

I’ll be showing you how to make this savoury raw flaky pie crust, so you can use it in other larger pies and tarts.

Curried Vegetable Tart

We’ll be using the flaky pie crust to make this curried vegetable tart. I’ll also be giving you other ideas for pie and tart fillings that use the flaky pie crust, so you’ll come away with lots of inspiration to come up with your own pies and tarts.

Balsamic Tomato & Fennel Lattice Tart

Another use for the flaky pie crust, but this time we’ll also be making a lattice top – so much fun! The filling is a beautiful mix of balsamic tomatoes and fennel, with a scattering of macadamia cheese.

How Does It Work?

  • You’re purchasing the recording for the most recent version of this class.
  • When you purchase you’ll be sent a link to view the replay in the Academy and the recipes + recording to reference whenever you like.
  • You also be able to ask questions about the class in the forums.

 

Janey Lee Grace sitting at a table with flowers behind her

Today has been a complete revelation and completely brilliant. I’m not really good at looking at a recipe and bringing it to life. It was so great be able to see how it’s prepared.
I can honestly say the food is the best I’ve ever tasted. I recommend Russell’s classes to anybody.

Janey Lee Grace

Singer, Author & Presenter

Joyce Fontenot

I enjoyed getting the extra tips. They were exceptional. I believe it took my skills up by 90%. I can’t wait to try the recipes, they will become a regular part of my Raw Food plan.

Joyce Fontenot

Attended Breads & Sandwiches Livestream