Ah man! Me and this guy have a thing going... I've been working on a mushroom quiche and was planning on perfecting it with Fairygirl next week. Guess he beat me to it! lol
Spinach & Wild Mushroom Quiche
By Russell James
Published in his 'News From the Kitchen' eZine, Issue #6*
Makes 4 small quiches
This recipe will require you to make the bases ahead of time.
For the base
1/4c macadamia nuts
2T flax meal (ground flax seed)
1 clove crushed garlic
1T nutritional yeast
2t olive oil
1T lemon juice
Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
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.
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 filling
2c wild mushrooms (or substitute for any type of available mushroom)
1T lemon juice
Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.
2c courgettes (zucchini)
1 1/2c cashews
1/4c white miso
2t lemon juice
1/2 medium white onion
3T nutritional yeast
1T powdered psyllium husk
Blend all ingredients in a high-powered blender until smooth.
2c tightly-packed spinach
2T olive oil
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 blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:
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.
*To sign up for Russell's ‘News From The Kitchen’ bi-monthly eZine, Click Here!