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.