Spinach and Wild Mushroom Quiche
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.
FOR THE BASE
1 cup Cashews
¼ cup Macadamia Nuts (Organic)
2
tablespoon Flax Meal (Ground Flax Seed)
1 clove Garlic, Crushed
1 tablespoon Nutritional yeast - May be purchased at the healthfood store
2 teaspoon Olive Oil - Extra Virgin
¼ teaspoon Sea Salt (Celtic)
3 tablespoon Water (filtered), Do not use tap water
1 tablespoon Lemon juice (Freshly squeezed)
.
FOR THE MARINATED
MUSHROOMS
2 cup Wild Mushrooms, (or substitute for any type of available mushroom)
½ teaspoon Sea Salt (Celtic)
1 tablespoon Lemon juice
.
FOR THE FILLING
2 cup Courgettes (Zucchini)
¼ cup Water (filtered)
¼ cup White Miso (Premium brands), Refrigerated section of the store
only
2 teaspoon Lemon juice
½ White Onion, Medium - finely chopped
3 tablespoon Nutritional yeast
1 tablespoon Powdered Psyllium
Husk
½ teaspoon Sea Salt
2 cup Tightly packed Baby Spinach, Fresh - not frozen
2 tablespoon Olive Oil - Extra Virgin
¼ teaspoon Sea
Salt
¼ cup finely sliced spring onions
1 cup Diced tomatoes, fresh only
1 tablespoon Basil, finely minced
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.

No responses to "Spinach and Wild Mushroom Quiche"
1.
I'mnot seeing cashews in the filling, yet instructions say to mix cashews w/filling. Do i not see it>?
2.
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.
3.
all looks great except for the canned courgettes, how many fresh courgettes would you say make up two cans?
4.
i've seen this on greenchefs-- are you the creator?
5.
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!!!
6.
This looks so amazing, I am trying not to lick my computer screen!
7.
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-q...
8.
Wow! My mouth is watering! And I thought I was happy never making another recipe with more than 5 ingredients ;)