Recipe Directions

For the CRUST
Hand mix all the hazelnuts thru seasonings in a bowl.
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.
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.
For the FILLING
Marinate the mushrooms in the salt and lemon juice. Set aside for now.
Blend the ingredients in the “CREAMY PART” of the filling, zucchini on through the psyllium and salt in a blender until smooth.
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 creamy zucchini-cashew mixture, and the spinach.
Stir in the FINAL ADDITIONS.
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.
MY MODIFICATIONS:
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 :)

Gorb's Thoughts

I made Russell James’s Spinach Wild Mushroom Quiche, with a few 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 :)
http://therawchefblog.com/spinach-wild-mushroom-quiche/
It seems labour 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!

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Comments

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This was just incredible! I think it is the best raw meal I have ever cooked. Did you mean to include an entire cup of miso? I just put in a couple of Table spoons. Either way, I loved it and it turned out just fabulous! It is the first thing I made in my dehydrator!!

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Sounds and looks yummy! Can hemp seeds be used instead of flax seeds?

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How terrible and disappointing! :( I'm sorry it didn't create magic for you. It's such a painful thing to have to dump an entire raw recipe, esp. one with nuts/seeds in it. *Ouch* I have no clue what might've happened, other than perhaps too long in the dehydrator??? Sour taste could signal it began to ferment...I think Russell's recipe said a max. of 24 hrs, and I personally wouldn't have wanted mine in for more than 12 tops. At least you got a tiny taste of the yummilicious filling on your crackers though!!

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so i had a little over a cup's worth of the batter that was leftover and refridgerated. i took it out earlier and spread it out like crackers and they are now dehydrating and taste wonderful. i'm just gonna have to throw out the whole quiche, though cuz its sour taste is just too much i don't think i can make it better.

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i just made this for xmas dinner, and i am heartbroken. i used a 9.5 inch circular dish. dehydrated the crust during the day, chilled it overnight, then made the filling the next day and added it to the crust. i placed this in the dehydrator at 115 degrees at 1pm, and took it out the next day at 3pm. and it tastes spoiled! not in the good way either (like when u make nut cheeze). so beware... it smelt so good and it is so disappointing to put the time/money/energetic excitement into a dish for the holiday for it to spoil before u can enjoy it!
i decided to throw it back in the dehdyrator and cook it at 145 degrees to see if that somehow makes the spoilt taste dissapear.. i would rather have it cooked but edible at this point tho i'm not getting my hopes up.

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Oooh yes!!! Broccoli!!! I used to make this Tuscan style cooked white lasagna with spinach and broccoli and it was lovely. And onions too! Very good suggestions! Thanks a million. I am scared to leave my dehydrator on while I'm at work so I may just have to wait for the weekend.....good things come to those who wait...
Thanks so much for posting this recipe and your great ideas!
:-)

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*roll eyes* Yeah, I think they are the same thing too :) I was switching the names of ingredients from the British to North American and must've missed that one...
As for mushrooms, more spinach might just work - although 2 cups of mushrooms really fills it out and gives it structure. Perhaps TONS TONS TONS of spinach and some marinated onion rings or even finely minced marinated broccoli? That's nice with spinach, once softened. Black olives? Yum! I'll try that too.

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One more query: the recipe has spring onions and scallions. I thought they were the same thing. What exactly are spring onions?

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gorb, I'm not a mushroom fan but have been looking for a spinach quiche recipe. I wonder if I could make this with more spinach and leave out the shrooms. What do you think? Gabriel Cousens has a nice spinach pie in his book with black olives in the crust but your recipe looks yummy as well.
:-)

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Yeah sorry about that Pam - I've fixed it up - This was my very first posting of a recipe here so I hit a few, uh, er, potholes ;) I can only recommend using way more spinach and mushrooms even than Russell calls for in the O.G. recipe. Everything wilts down and smushes down once you dehydrate it. (And it tastes fabulous cold the next day too.)

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This looks pretty easy once I sorted out the instructions. ;o) I think I will make it for Christmas dinner. I've been wondering what to do. Thanks for posting it!

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wow what a wonderful creation i can't wait till i have dehydrator

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This looks absolutely amazing! I can't wait to try it.

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Woah. This is my first recipe posting. I don't know why it's all so messed up. Sorry Sorry :(

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