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.
This recipe requires that you make the bases ahead of time.
Spinach & Wild Mushroom Quiche
Nutrition (For one serving)
Ingredients
Base
- 1 cup cashews soaked 1 hour
- 1/4 cup macadamia nuts soaked 4 hours
- 2 tbsp flax meal ground flax seed
- 2 tsp nutritional yeast
- 2 tsp olive oil
- 1/4 tsp salt
- 3 tbsp water
- 1 tbsp lemon juice
Filling #1
- 1 courgette or zucchini, medium size, peeled
- 1/4 cup water
- 1 1/2 cup cashews
- 1/4 cup white miso
- 2 tbsp lemon juice
- 1/2 white onion medium
- 3 tbsp nutritional yeast
- 2 tsp psyllium husks
- 1/2 tsp salt
Filling #2
- 1 cup wild mushrooms or substitute any type of available mushroom
- 1/2 tsp salt
- 2 tsp lemon juice
- 2 cups spinach tightly-packed
- 1 tbsp olive oil
Instructions
- Grind all base 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. Regularly dipping your fingers in a bowl of water helps with this.
- 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.
- Blend all filling #1 ingredients in a high-powered blender until smooth.
- Massage all filling #2 ingredients except the mushrooms together, until the spinach has broken down to a lightly steamed texture.
- Slice the mushrooms and add to the bowl.
- Add the blended filling #1 mixture to the bowl and stir to mix.
- 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.
- Dehydrate at 115° F for 6 to 8 hours.
- Serve warm from the dehydrator with a green salad.
Hey, Russell.
I’m trying, whenever possible, to avoid use of plastics for environmental and health reasons; and I am especially wary of having plastic come into contact with my food. For the same reasons, I don’t use non-stick or aluminum cookware.
Would this recipe work if I used cooking parchment to line a ceramic/glass tart case?
Hi Wendy, yes I’d suggest cutting strips of parchment and crossing them in the tart case, like a ‘+’ sign.
What is happening between steps 2 and 3? Are you putting plastic wrap lined tins in the dehydrator or removing the crust from the tins before putting them in the dehydrator?
Hey TJ, step 3 is removing them from the tin, so they start of with being dehydrated in the tin.
This is one amazing recipe .. It is on my food rotation list now .. I’m going to try making ahead and freezing as this will be such a lovely treat to have on hand.
Thank you for ever more for sharing your skills with the public.
Amazing! Let us know how it goes with freezing.
can you substutute ground chia seeds for the psyllium husks?
It would be a little different, but yes you can.
It was a long process making this dish but completely worth it!
Glad you enjoyed it! 🙂
Hi Russell. Do you need to use a particular sort of tart case in a dehydrator?
No, just any metal one is fine
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
It’s quite a unique taste, so I would just leave it out if you don’t have.
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 🙂
No it probably wouldn’t work in this recipe because buckwheat is so dry. You could try buckwheat with some oil added.
Thanks for the reply
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!!!
Thanks so much for your feedback, Larissa 🙂 I’m so glad you and your family all loved it.
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
Thanks for stopping by, Bosha 🙂
Hi Russell, looks amazing……any substitute for psyllium husks?
You could give some ground flax or chia seed a go.
oops forgot to ask, can I use chickpea miso instead of the white, thank you.
Sure can 🙂
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.
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.
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.
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).
Hello,
Is there a video demo for this recipe?
Hey Shalini, no there isn’t unfortunately.
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?
You can make your tart shells as thin as you like. I like a thin shell 🙂 If you don’t like the texture, then you can dehydrate those on their own longer.
Thanks for responding.
My point was the shell looked far thinner than your pictures, so I wondered if I’d done something wrong. But I was wondering if it was normal for my filling to be green (again, only due to variance from pics)?
Try peeling courgettes for a filling that’s not green 🙂
Why didn’t I consider that? Thanks.
Mine takes 24 hours to fully set in the dehydrator. It’s delicious and worth the wait!!
Hey Heather, I added some psyllium to the filling, so it doesn’t take as long to dehydrate 🙂
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.
Beautiful! Thanks so much, Ginette. Glad you stopped by and were able to leave a comment.
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 🙁
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?
Haha, nice! I don’t, but you’ve totally given me an idea, since we’re refilming the Chef at Home course 🙂
Yay! : )Thank you so much! I really really appreciate it! 🙂
Hi Russel
I made this to the letter but it tasted terrible it tasted (zingy)
Any ideas on what I may have done wrong????
Hey Joanne, sounds like the miso fermented the whole thing. How long did you leave it in the dehydrator?
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.
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.
Hi Russel, how many days it keeps? I have a party can I prepare it 2 days in advance?
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.
Hello Rusell.
I all what you do.
I would like to ask what can I replace the white miso whit?
Thank you 🙂
You can just leave that out 🙂
Hi! Looks great! Can this still work without the nutritional yeast and can I make it in a stove instead of dehydrator?
Yes, you can leave out the nutritional yeast. Being able to use a stove instead of a dehydrator depends on your particular oven. I made a video on that here.
Do you know where can I buy online this low (1cm) tart cases? 🙂 Thank you!
Here’s one example
Thank you Russell.
Unfortunately I can not open it.
“Oops! Sorry, The requested URL was rejected…
If you have found this page please email Your support ID: 13386661068800125038 to weberrors@nisbets.co.uk and let us know.
You can get back to our homepage here..”
That’s strange — it opens for me here. Go to Nisbets.co.uk and search for ‘Fluted Quiche Tin With Removable Base 14cm’ in their little search box.
I made this over the last couple of evenings to eat for supper tonight. This was AMAZING! It was totally worth all the effort and planning! Thank you for sharing this recipe.
great Chef Russel! Your recipes are rawsome and elegant and tasty and moth watering always. Since I have all the ebook series I will search so I can replicate this exact one. It will make great hors doeuvre for parties.
You should make a party ebook.
Hi Camil, thanks so much!
I like your idea – we now have a place to post ideas and suggestions, so feel free to add yours here:
http://www.thraw.ch/ideas
great Chef Russel! Your recipes are rawsome and elegant and tasty and moth watering always. Since I have all the ebook series I will search so I can replicate this exact one. It will make great hors doeuvre for parties.
You should make a party ebook.
Hi Camil, thanks so much!
I like your idea – we now have a place to post ideas and suggestions, so feel free to add yours here:
http://www.thraw.ch/ideas
Hi Russell,
I’ve been trying to include spinach more in my diet at dinner & this is a perfect recipe, thanks! Frank
Hi Russell,
I’ve been trying to include spinach more in my diet at dinner & this is a perfect recipe, thanks! Frank
i worded that badly 🙂 but i think u get the gist 🙂 looking forward to the book btw!!!! 🙂
i worded that badly 🙂 but i think u get the gist 🙂 looking forward to the book btw!!!! 🙂
hi russell, i make your quiches a lot, but i often make too many 🙂 is there any reason why, if i dehydrate the cases for say 48hrs, that they would not keep in the fridge for months? thnx a lot Jo
hi russell, i make your quiches a lot, but i often make too many 🙂 is there any reason why, if i dehydrate the cases for say 48hrs, that they would not keep in the fridge for months? thnx a lot Jo
Hi Jo, bases would freeze up just fine 🙂
I didnt notice the little “plastic line” the quiche note and my mini quiches have been dehydrating for a few hrs. Am I going to have to scrap this recipe or will they eventually dehydrate enough to pop out? If you are unsure of a response, what would you bet guess be? Thanks Rusell!
I didnt notice the little “plastic line” the quiche note and my mini quiches have been dehydrating for a few hrs. Am I going to have to scrap this recipe or will they eventually dehydrate enough to pop out? If you are unsure of a response, what would you bet guess be? Thanks Rusell!
Hi Bren, I can certainly help you out…not sure what you mean by, “I didn’t notice the little ‘plastic line’ the quiche note”
Russell, I love your recipes! Question on this one, can you use seran wrap to line the tart cases or will it melt in the dehydrator, You say to line with a plastic film – what specifically did you use and did you remove it once the first two hours of dehydrating were complete or leave it for the remainder? Thanks!
Russell, I love your recipes! Question on this one, can you use seran wrap to line the tart cases or will it melt in the dehydrator, You say to line with a plastic film – what specifically did you use and did you remove it once the first two hours of dehydrating were complete or leave it for the remainder? Thanks!
Hi Lauren, thanks for stopping by.
Actually, plastic wrap and Seran wrap are the same thing (Seran being the brand name).
However, more recently I don’t like to use plastic wraps of any kind, especially not in the dehydrator. It won’t melt, but I don’t feel the plastic is healthy to be touching food, especially when it’s warm, as there are so many chemicals in the plastic.
Now I prefer to cut a piece of baking parchment out that is the same size as the tart base, brush the tart pan with a little olive oil, and then place the cut out circle of parchment into the pan. Then you can press in the tart ingredients, dehydrate without plastic and gently pop out the tart at the end.
This looks great Russell. Going to try it for Thanksgiving.
Perfect occasion! Let us know how it goes 🙂
This looks great Russell. Going to try it for Thanksgiving.
Perfect occasion! Let us know how it goes 🙂
Made it twice so far and love it!
Great!
Can you share the nutritional info for this?
Can you share the nutritional info for this?
I’m looking into providing the nutritional info for my recipes.
just curious if you have ever made this in a larger quiche dish instead of 4 separate ones. Having a raw brunch potluck and don’t really have 12+ mini quiche containers. Will it work? I will likely need to dehydrate for longer, right? Thanks Russell! And thank you for sharing some of your wonderful dishes with us! Raw for 6 yrs!
just curious if you have ever made this in a larger quiche dish instead of 4 separate ones. Having a raw brunch potluck and don’t really have 12+ mini quiche containers. Will it work? I will likely need to dehydrate for longer, right? Thanks Russell! And thank you for sharing some of your wonderful dishes with us! Raw for 6 yrs!
Hi, I haven’t made this in a bigger version, but I know of a couple of people that have and it worked out. The main thing is not to make it any deeper.
What happened to the “download the recipe” button?
What happened to the “download the recipe” button?
Hi Kim, it’s there above the picture.
That looks great. I love the old style of cooked quiche. so this will be nice.
It sounds like the way you fill the crust is the way my mother would make her fruit pies in the oven in that . She would fill the crust to over flowing because she knew that it would shrink with cooking she hated skimpy pie!
This I can imagine is going to be a wonderful raw dish.
Thanks for you wonderful recipes.
That looks great. I love the old style of cooked quiche. so this will be nice.
It sounds like the way you fill the crust is the way my mother would make her fruit pies in the oven in that . She would fill the crust to over flowing because she knew that it would shrink with cooking she hated skimpy pie!
This I can imagine is going to be a wonderful raw dish.
Thanks for you wonderful recipes.
Hi Mae, I hate a skimpy pie too 🙂
Hello Russell. I am just in the baby stage to go Raw diet. Your quiche looks divine as all your other foods. Is there any way I could use almond, hazal nut, pecan or walnuts for this quiche? I am alergic to certain types of nut?
Hi Natalie,
Yes, you could use all of those nuts.
Can’t wait to try this! I cannot have miso (any soy products) is there a substitute I can use. Also, I cannot have flax and was wondering if I could used ground chia seeds instead of flax meal for the almond bread. Love love your recipes.
Sure, just leave out the miso and yes, you can use chia. Let me know how it turns out.
I use chickpea miso as I don’t do soy either.
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
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.
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
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.
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.
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.
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:
https://therawchef.com/therawchefblog/categories
I also have my no dehydrator needed recipe eBook here:
https://therawchef.com/products/96-recipe-series-no-dehydrator-needed.html
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. 🙂
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.
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. 🙂
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.
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!
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!
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.
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?
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?
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?
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!
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?
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!
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?
You can just leave out the mushrooms, and not replace with anything.
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?
You can just leave out the mushrooms, and not replace with anything.
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.
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.
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! 😉
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! 😉
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
Haha, nice idea! 🙂
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
Haha, nice idea! 🙂
How is the courgette/zucchini processed to make two cups – rough chopped, fine chopped, grated, pureed? Or is about two medium zucchinis?
This sounds and looks delicious, and the comments seem to bear that out.
How is the courgette/zucchini processed to make two cups – rough chopped, fine chopped, grated, pureed? Or is about two medium zucchinis?
This sounds and looks delicious, and the comments seem to bear that out.
Rough chop which equates to about 2 medium zucchini.
So unique , such a special idea . Thanks for sharing this recipe I appreciate it very very much .
So unique , such a special idea . Thanks for sharing this recipe I appreciate it very very much .
I noticed that a lot of cashews are used in your recipies. Is there another nut that you could suggest that would give the same texture and similar taste. I love all nuts but cashew I find it is too sweet of a nut and I would like a substitution suggestion.
I noticed that a lot of cashews are used in your recipies. Is there another nut that you could suggest that would give the same texture and similar taste. I love all nuts but cashew I find it is too sweet of a nut and I would like a substitution suggestion.
What type of individual tart cases should be used?
silicone,french made (reviews say they rust),
stainless steel……Any suggestions where to purchase from ?
I am looking forward to finding some tartlet pans so I can try your fab recipes!
I purchased metal ones from my local cook shop, or you can do a Google search for them to get them by mail.
I have seen metal ones that rust but as long as you take care of them they will be fine.
Don’t know where you live, but here in Australia you can buy lovely white ceramic ones. In my opinion they are the best, easy to clean too.
Thank you,I will be on the look out for ceramic. In the US I have not (so far come) across them.
What type of individual tart cases should be used?
silicone,french made (reviews say they rust),
stainless steel……Any suggestions where to purchase from ?
I am looking forward to finding some tartlet pans so I can try your fab recipes!
I purchased metal ones from my local cook shop, or you can do a Google search for them to get them by mail.
I have seen metal ones that rust but as long as you take care of them they will be fine.
Don’t know where you live, but here in Australia you can buy lovely white ceramic ones. In my opinion they are the best, easy to clean too.
Thank you,I will be on the look out for ceramic. In the US I have not (so far come) across them.
How long do those ‘pastry’ cases last if stored in airtight container?
If they’re completely dried out you can store them for a week. They will also freeze for a lot longer.
How long do those ‘pastry’ cases last if stored in airtight container?
If they’re completely dried out you can store them for a week. They will also freeze for a lot longer.
Can’t wait to try this!
Can’t wait to try this!
Hi Russell,
I love this recipe. I have some questions for you…
How many calories are in the spinach and wild mushroom quiche.
How many fat grams?
What is the serving size?
Do you ever write the serving sizes and calorie / fat grams on any of your recipes?
Thank you for your recipes and help with my questions.
Hi,
I don’t currently provide calories or fat content or other nutritional info for the recipes, but I’ve just got hold of some software that can do that for me, so stay tuned 🙂
Hi Russell,
I love this recipe. I have some questions for you…
How many calories are in the spinach and wild mushroom quiche.
How many fat grams?
What is the serving size?
Do you ever write the serving sizes and calorie / fat grams on any of your recipes?
Thank you for your recipes and help with my questions.
Hi,
I don’t currently provide calories or fat content or other nutritional info for the recipes, but I’ve just got hold of some software that can do that for me, so stay tuned 🙂
How can i learn your cooking and be raw chef too? It’s amazing your cooking and hight quality,
thank’s
Delfine
How can i learn your cooking and be raw chef too? It’s amazing your cooking and hight quality,
thank’s
Delfine
Hi can you tell me what will be a good substitute for cashew
Thanks in advance
rawvie
You could use macadamias on their own or with some pine nuts too.
Walnuts work 🙂
Hi can you tell me what will be a good substitute for cashew
Thanks in advance
rawvie
You could use macadamias on their own or with some pine nuts too.
Walnuts work 🙂
Can you make this in a 9 inch tart pan? I just want to make one large quiche.
Can you make this in a 9 inch tart pan? I just want to make one large quiche.
I tends not work as one large quiche because the middle doesn’t dehydrate OK.
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…!
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…!
Hello Russell from Montréal, 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.
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.
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 !
Hello Russell from Montréal, 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.
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
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.
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
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.
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?
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.
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
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.
do the nuts require presoaking?
thanks
bob
From Russell: No they don’t.
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.
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.
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.
I made 1/2 dose as I’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 – yet – 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.
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!!!!!!
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.
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… 🙂
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!
I answer your 3 questions and I lost the tree receipes. Could you send it back to me.
Thank you,
Louise Archambault
Yes, if you don´t mind. I´m from Barcelona…
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!
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.
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!
This IS really good. I made it for new year’s and was so glad I did, thank you.
Russell, I made this for my husband’s cooked family on Christmas and everyone loved it! Thanks for a wonderful recipe.
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!
do i have to soak the nuts? if so , how long?