Recipe Directions

For the Base:

Step 1: Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.

Step 2: 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.

Step 3: 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 than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.

For the Marinated Mushrooms: Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

For the Filling:

Step 1: Blend the courgettes, water, cashews, white miso, lemon juice, white onion, nutritional yeast, psyllium husk and 1/2 Tsp salt in a high-powered blender until smooth.

Step 2: Pulse spinach, olive oil and 1/4 Tsp salt in a food processor for 10 to 20 seconds until broken down.

Step 3: 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 spring onions, tomatoes and basil.

Step 4: 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.

Step 5: Dehydrate overnight and during the day, for anything up to 24 hours.

Step 6: 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.

EMH's Thoughts

January 8, 2008 in Dehydrated, Gourmet, Main Course, Raw, Russell James by Russell James

I chose to focus on spinach as the featured ingredient this time, and in doing my research, I was amazed at just how many benefits this incredible green has; I actually ran out of space to highlight them all! No wonder I feel so good after my green smoothie of 2 mangoes and a bag (about 200g) of spinach. With all this weight training and spinach, I really will have arms like Popeye!

This recipe will require you to make the bases ahead of time.

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I'mnot seeing cashews in the filling, yet instructions say to mix cashews w/filling. Do i not see it>?

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To all those who read this recipe - It was not my intention to try and mislead anyone concerning the Authorship of this or any other recipe I post in the future. My apologies in advance, as it was very very late when I posted the last recipes and inadvertently omitted the source.

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all looks great except for the canned courgettes, how many fresh courgettes would you say make up two cans?

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i've seen this on greenchefs-- are you the creator?

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Wow is right. I thought that my quiche eating days were gone :( but now I see they are not :) I am still saving for my dehydrator but this will be one of the first recipes I made. Thanks very much. Oh, and the picture is beautiful!!!

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This looks so amazing, I am trying not to lick my computer screen!

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I made this one a few months ago, and while I really enjoyed it, it took longer than I thought to dehydrate, so be prepared and really be sure to use wax paper or coconut oil to get the bases out, they stick lol. http://gliving.tv/greenchefs/recipes/spinach-and-wild-mushroom-quiche/

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Wow! My mouth is watering! And I thought I was happy never making another recipe with more than 5 ingredients ;)

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