Rating5/5 (from 1 ratings)5
YieldServes around 4 Quiches
FOR THE CRUST:
2 tablespoon Flax meal (ground flax seeds)
1 clove Garlic, Crushed
1 tablespoon Nutritional yeast , (not raw so optional)
2 tablespoon Olive oil, (or more)
3 tablespoon Water
FOR THE FILLING:
2 cup Bottom (or other) Mushrooms, Chopped
Lemon juice, (to marinate the mushrooms in)
2 cup Cougette
3 tablespoon Nutritional yeast (optional)
½ (White) Onion
2 tablespoon Lemon Juice
1½ cup Cashews
Abit of Water
FOR THE CRUST: -Put all the CRUST ingredients in a food processor till mixed (and smooth) -Press into Tart cases so you have a thin crust -Optional: Dehydrate for 2 hours in cases then when they are firm, remove them from the cases and dehydrate for a futher 6 hours.
FOR THE FILLING: -Marinate Chopped Mushrooms in lemon juice. - While mushrooms are marinating, Blend all the other FILLING ingredients in blender intill smooth.
-In a large bowl, mix together Mushrooms and FILLING mixture together.
-Pour mixture into the bases. OPTIONAL: Dehydrate for a futher 24 hours.
TO MAKE QUICHES SHINY, BRUSH WITH OLIVE OIL! :)
Ajchanter's ThoughtsBy ajchanter
Realllyy yummy! Even my Grandfather liked it!.. and thats saying something! ;) I changed it from Russell James’s recipe to what i had in the kitchen at that moment :) I didnt dehydrate mine cuz i didnt have a dehydrator then.. im sure it would taste even better in they go in for a bit!
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