YieldMade a 9" tart/quiche pan
1 cup hazelnuts (finely ground)
½ cup flax meal
Salt, black pepper, and Italian seasonings
2 scallions (minced)
3 tablespoons minced Italian parsley (or more)
1 tablespoon high quality olive oil
2 cups packed torn kale leaves (macerated to pulp in food processor)
2 cups wild mushrooms (or any available types, (chopped or sliced)
½ tablespoon salt
1 tablespoon fresh lemon juice
2 cups zucchini
1 cup water
1½ cups raw cashews (soak them if you have time)
1 cup white miso
2 teaspoons fresh lemon juice
½ medium sized white onion
3 tablespoons nutritional yeast
1 tablespoon powdered psyllium husk or ground flax
½ teaspoon salt
2 cups tightly packed spinach leaves, (I used ~6 cups)
2 tablespoons olive oil
1 teaspoon salt
1 cup spring onions (finely sliced)
1 cup diced tomatoes (preferably seeded)
1 tablespoon minced basil (I used fresh tarragon)
1. Hand mix all the hazelnuts through seasonings in a bowl.
2. Stir in the scallion, parsley and kale next, mixing well. (Use your hands) Drizzle in the oil and water as needed to form a dough.
3. Press into a 9” tart/quiche pan. Dehydrate for at least 4 hours. The longer the better, you want it pretty crisp or it will become soggy when you add the filling.
4. Marinate the mushrooms in the salt and lemon juice. Set aside for now.
5. Blend the ingredients in the “creamy part” of the filling, zucchini on through the psyllium and salt in a blender until smooth.
6. Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
7. Drain the mushrooms from earlier and transfer them to a large bowl, along with the creamy zucchini-cashew mixture, and the spinach.
8. 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.
9. Dehydrate overnight and during the day, for anything up to 24 hours.
10. 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.
Gorb's ThoughtsBy gorb
This recipe was based on Russell James’s Spinach Mushroom Quiche but with a number of modifications. It’s amazing.
The most stubborn cooked roomie liked it so much she asked if she could pay me to make it for her :)
It seems labor intensive, but most of the time is hands-off (soaking time, dehydration time, etc.)
The hands-on was a total of under 40 minutes, probably less. SO WORTH THE BIT OF EFFORT TO MAKE!
I added a dash of nama shoyu to my marinating mushrooms. I used all crimini because that’s what I had, and sliced them, not chopped.
I also added lots of fresh tarragon to the marinating mushrooms, and some in the creamy sauce too. Easy to play around with. :)
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