Rawfully Wonderful: Spinach & Wild Mushroom Quiche

Spinach & Wild Mushroom Quiche posted by The Raw Chef

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 more than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.

I just love my organized cupboards! Had to show it off again:)

I found these little tartlet pans at Williams Sonoma.

This is a little baby quiche I made for my son!

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.

Marinated mushrooms.

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.