Sunday, December 30, 2007

Christmas Quiche


Another fabulous recipe from Russell James, here is a spinach and wild mushroom quiche recipe to live for! I've made raw quiches before, but nothing compares to this, just because it's the closest to the real thing that I've seen and tasted.

As soon as I saw the recipe, I knew I had to try. What better time that during the Christmas season?! Afterall, its a gourmet meal that any raw or cooked foodie would appreciate. So after seeing that a few people on RFC were taking the plunge and making it at the same time, I decided to jump on board right away!


Now, the recipe makes 4 small ones...buuuut, I only have a large tarte pan so I went with that. I wouldn't recommend it though because it took waaay too long to dehydrate and even after 26 hours, it wasn't done. I ate it anyway and then cut up the rest to continue drying.
My taste rating: 8/10 - it was delicious!!!! Really soft, creamy, and cheesey in flavour. Unfortunately I didn't have all the spinach the recipe called for, nor did I have fresh basil or tomatoes. Instead I used rehydrated dried tomatoes, fresh pesto, and button mushrooms in place of wild ones. Hey, ya gotta do what you gotta do, right? Since I didn't plan to make this recipe ahead of time, I was surpried that I had most of the ingredients.
I will definately try making this quiche again, following the recipe exactly as it is.
I'm sure that will give it a 10/10 :)
Makes 4, 11cm quiche
This recipe will require you to make the bases ahead of time.

For the base

1c cashew
1/4c macadamia nuts
2T flax meal (ground flax seed)
1 clove crushed garlic1T nutritional yeast
2t olive oil
1/4t salt
3 T water
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) 1/2t salt 1T lemon juice

• Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

2c courgettes (zucchini) 1/4c water 1 1/2c cashews 1/4c white miso 2t lemon juice 1/2 medium white onion 3T nutritional yeast1/2t salt

• Blend all ingredients in a high-powered blender until smooth.


2c tightly-packed spinach 2T olive oil 1/4t salt


• 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:


1/4c finely sliced spring onions 1c diced tomatoes 1T minced basil


• 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.


Bit of a lengthy process due to the dehydrating time and various steps, but trust me, its very much worth it!

10 comments:

VeggieGirl said...

wow, that quiche looks incredible!! what brand of dehydrator do you use/recommend?

Raw Goddess said...

veggiegirl, i use an excalibur and its the only one I'd recommend. Its the best!

VeggieGirl said...

ah yes, one of my raw food cookbooks recommends that brand as well - just wanted to check :0) thank you!!

Kristen's Raw said...

Your quiche looks gorgeously divine.

Happy New Year!

shannonmarie said...

I want that quiche so bad. I even posted about it on my blog today. I hope you don't mind.

Kombuchachic said...

Amazing! I would love to try this!

Raw Goddess said...

Thanks everyone, for the kind feedback. Happy New Year!

The quiche really is a winner, I do recommend!

Raw Goddess said...

Shannonmarie - So YOU'RE Rawdorable! Your blog is great! I esp loved your gingerbread house. I have yet to make a raw one :D

shannonmarie said...

Oh no, I've been discovered; my secret identity revealed.

I'm glad you like my blog. Tell Carmella I said thank you for the icing recipe. The two of you are truly inspiring.

Good luck with the gingerbread house. Jenny of Wylde and Raw built a gingerbread teepee; it is so cute. I think she has it on her Give It To Me Raw page. Have you joined that community yet?

Also, I posted the recipe for the brownies today on my blog, as per your request :-)

rawfoodrecipesonline said...

Oh my! That quiche looks like a real quiche from a french boulangerie! I am definitely going to try your recipe this week end! Thank you for sharing the love of food! I find the zucchinis a brilliant idea to make the filling. I'll let you know how my friends like it!