Recipe Directions

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

For the base

1c cashew

1/4c macadamia nuts

2T flax meal (ground flax seed)

1 clove crushed garlic

1T nutritional yeast

2t olive oil

1/4t salt

3T water

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

For the filling

2c wild mushrooms (or substitute for any type of available mushroom)

1/2t salt

1T lemon juice

• Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

2c courgettes (zucchini)

1/4c water

1 1/2c cashews

1/4c white miso

2t lemon juice

1/2 medium white onion

3T nutritional yeast

1/2t salt

• Blend all ingredients in a high-powered blender until smooth.

2c tightly-packed spinach

2T olive oil

1/4t 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:

1/4c finely sliced spring onions

1c diced tomatoes

1T 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.

From Chef Russell James! Found on therawchefblog.com and had to share!

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

Honeywater do not worry about it sometimes when you post and credit someone else it makes others want their whole book or whatever I think it really gets people out to some they might not have otherwise been able to reach. And I am making this tomorrow YUM!

0 votes
+
Vote up!
-
Vote down!

I found out what miso is and i made this and it turned out very good! So good in fact that my whole SAD house killed it!

0 votes
+
Vote up!
-
Vote down!

so what?!these are not hers but she posted them.Right?

If you are not OK then dont ever coock them or...whatever

0 votes
+
Vote up!
-
Vote down!

i made the quiche without the miso (no clue...miso???) and no nutritional yeast

couldn't keep it toghether!!! Can someone tell me if this is the reason for that?I really want to make it!!! Please!!!

0 votes
+
Vote up!
-
Vote down!

What is white miso? and is it raw?

0 votes
+
Vote up!
-
Vote down!

What is white miso? and is it raw?

0 votes
+
Vote up!
-
Vote down!

What is white miso? and is it raw?

0 votes
+
Vote up!
-
Vote down!

What is white miso? and is it raw?

0 votes
+
Vote up!
-
Vote down!

What is white miso? and is it raw?

0 votes
+
Vote up!
-
Vote down!

What is white miso? and is it raw?

0 votes
+
Vote up!
-
Vote down!

Springleaf. I would love to. Here's the problem. I made it and didn't write down what I put in it. I have pictures though. I remember the filling was spinach and zucchini and the crust was walnut... and I think mushroom... either that or zucchini. How about I make it again soon and just post the recipes and some new pictures. It was really easy. I just had to set it in the fridge. My Mom and I enjoyed it so much... this was like 2 months ago. Maybe if I stare at the pictures long enough I'll remember how I made it last time. If not, I'll improvise. This time I think I will add more herbs from my garden and also some avocado in the filling. I think I had raw almond parmesean on top too...

0 votes
+
Vote up!
-
Vote down!

RawDance, Hi there! can we have your recipe for no-dry quiche please! I do not have a dehydrator and to be able to make such delectables would be good for my (raw) soul.

0 votes
+
Vote up!
-
Vote down!

You know what you did give him credit. I'm sorry I didn't see that

0 votes
+
Vote up!
-
Vote down!

I credited him - I assumed that was okay to do, as I've seen a lot of recipes posted on here from other sources. I wanted it saved to my recipe box and didn't see why I should keep it private, I thought I would make it public so that others could try it out as well. A lot of people seem to appreciate it.

0 votes
+
Vote up!
-
Vote down!

All 3 of your recipes are from the rawchefblog.com, (Russell james) Why would you do this? These are not your recipes.

0 votes
+
Vote up!
-
Vote down!

Honeywater...wow! Thank you for sharing this with us! I had never heard of this man. I can definitely maintain my raw veganism with recipes like this!

0 votes
+
Vote up!
-
Vote down!

I have made a no-dry raw quiche and crust before and it was one of my absolute favorites. THIS ONE looks SO YUMMY. I think I'd like to hunt Russell down and invite myself over for dinner, LOL! I will check out the website. I'm loving all these recipes you just recently posted. This is major food porn though...I can't contain myself!!!

Leave a Comment