spinach mushroom quiche


(adapted from Ani Phyo’s Raw Food Essentials)

Crust (zucchini flat bread):

2 c chopped zucchini
1/4 c evoo
1 t sea salt
1 c sprouted flour
1 c flax meal
place the zucchini, oil, & salt and process into a puree.
add the sprouted flour and flax meal and process into batter.
spread evenly on a dehydrator tray and dehydrate for 6 – 8 hours.

2 t garlic
1 t sea salt
2 c cashews
1/4 c lemon juice
1/2 – 3/4 c water, as needed
1 c spinach
2 c mushrooms
place the garlic & salt into food processor and process into small pieces.
add the cashews; process. add lemon juice, water, and process into thick consistency.
add the spinach and mushrooms; pulse lightly.
scoop into quiche crust.
dehydrate 2 – 4 hours.

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4 thoughts on “spinach mushroom quiche

  1. the RA Vegan says:

    Ok. As someone very new to the raw part of veganism I have a (stupid) question. I have a no big deal dehydrator. Can I use that or do I need a nicer one for something like this? Thanks so much for the ideas and recipes 🙂

    • sarahelmore says:

      In my book there is no such thing as a stupid question.
      Please feel free to use a generic dehydrator for this recipe, I actually made this recipe on one.
      Have fun!

  2. Cat says:

    I don’t have a dehydrator (yet!), how would you recommend I make this using a conventional oven or toaster oven? If at all?

    • sarRAW says:

      Hi Cat,

      I would recommend heating your oven at the lowest possible setting, letting it pre-heat, and then put the quiche in and turning off the oven. When your oven is cool I would check the quiche. You may need to repeat the process or just bake on a low setting until done. Ideally you want to keep the quiche at or below 118 degrees, which can be hard when you are using an oven.

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