Spinach Wild Mushroom Quiche

Ingredients

For the Base
1 cup cashew
1/4 cup macadamia nuts
2 tablespoons flax meal (ground flax seed)
1 clove crushed garlic
1 tablespoon nutritional yeast
2 teaspoons olive oil
1/4 teaspoon salt
3 tablespoons water
1 tablespoon lemon juice
For the Filling
Part 1:
2 cup wild mushrooms (or substitute for any type of available mushroom)
1/2 teaspoon salt
1 tablespoon lemon juice
Part 2:
2 cups courgettes (zucchini)
1/4 cup water
1 1/2 cups cashews
1/4 cup white miso
2 teaspoons lemon juice
1/2 medium white onion
3 tablespoons nutritional yeast
1/2 teaspoon salt
Part 3:
2 cups tightly-packed spinach
2 tablespoons olive oil
1/4 teaspoon salt
Part 4:
1/4 cup finely sliced spring onions
1 cup diced tomatoes
1 tablespoon minced basil

Methods/steps

For the Base

1) Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
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.
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.
4) 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

Part 1:
- Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

Part 2:

- Blend zucchini, cashews, miso, white onion, nutritional yeast and water in a high speed blender until smooth.

Part 3:
- Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
Part 4:
- 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 spring onions, diced tomatoes, and minced basil
Assembly of Quiche:
- 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 www.rawfoodrecipes.com