Recipe Directions
1. To make the crust, hand mix all the hazelnuts through seasonings in a bowl.
2. Stir in the scallion, parsley and kale next, mixing well. (Use your hands) Drizzle in the oil and water as needed to form a dough.
3. Press into a 9-inch tart/quiche pan. Dehydrate for at least 4 hours. The longer the better, you want it pretty crisp or it will become soggy when you add the filling.
4. To start the filling, marinate the mushrooms in the salt and lemon juice. Set aside for now.
5. Blend the ingredients in the “creamy part” of the filling, zucchini on through the psyllium and salt in a blender until smooth.
6. Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
7. Drain the mushrooms from earlier and transfer them to a large bowl, along with the creamy zucchini-cashew mixture, and the spinach.
8. 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.
9. Dehydrate overnight and during the day, for anything up to 24 hours.
10. 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.
Gorb's Thoughts
By gorb This recipe was based on Russell James’s Spinach Mushroom Quiche, but with a number of modifications. It’s amazing.
The most stubborn cooked roomie liked it so much she asked if she could pay me to make it for her!
It seems labor intensive, but most of the time is hands-off (soaking time, dehydration time, et cetera).
The hands-on was a total of under 40 minutes, probably less. So worth the bit of time and effort to make!
My modifications:
I added a dash of nama shoyu to my marinating mushrooms. I used all crimini because that’s what I had, and sliced them, not chopped.
I also added lots of fresh tarragon to the marinating mushrooms, and some in the creamy sauce too. It is easy to play around with.
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Comments
Top voted
allisun
Mar 14, 2010
i just made this for xmas dinner, and i am heartbroken. i used a 9.5 inch circular dish. dehydrated the crust during the day, chilled it overnight, then made the filling the next day and added it to the crust. i placed this in the dehydrator at 115 degrees at 1pm, and took it out the next day at 3pm. and it tastes spoiled! not in the good way either (like when u make nut cheeze). so beware... it smelt so good and it is so disappointing to put the time/money/energetic excitement into a dish for the holiday for it to spoil before u can enjoy it!
i decided to throw it back in the dehdyrator and cook it at 145 degrees to see if that somehow makes the spoilt taste dissapear.. i would rather have it cooked but edible at this point tho i'm not getting my hopes up.
gorb
Mar 08, 2010
*roll eyes* Yeah, I think they are the same thing too :) I was switching the names of ingredients from the British to North American and must've missed that one...
As for mushrooms, more spinach might just work - although 2 cups of mushrooms really fills it out and gives it structure. Perhaps TONS TONS TONS of spinach and some marinated onion rings or even finely minced marinated broccoli? That's nice with spinach, once softened. Black olives? Yum! I'll try that too.
veggrl74
May 04, 2010
Sounds and looks yummy! Can hemp seeds be used instead of flax seeds?
All
Blue
Aug 12, 2017
Blue's Review
Spinach And Mushroom Quiche In A Kale Crust
This is a long time later, but I was googling quiche spoiling in the dehydrator because... mine did too.
His recipe was one of the main reasons I *got* a dehydrator when I did. First experience using it, and TWO 9-inch quiches spoiled. (All the filling wouldn't have fit in one shell.)
It was very tasty, but you could taste the spoilage - the tomatoes were especially very "off," and it all tasted fermented. Really disappointed. Digestive issues today for me and my teen. ;(
Next time should I turn up the temp? 135 maybe...? Mine was on 105 (!?) the entire time, like his recipe says.
SophiaRose
Jun 16, 2010
This was just incredible! I think it is the best raw meal I have ever cooked. Did you mean to include an entire cup of miso? I just put in a couple of Table spoons. Either way, I loved it and it turned out just fabulous! It is the first thing I made in my dehydrator!!
veggrl74
May 04, 2010
Sounds and looks yummy! Can hemp seeds be used instead of flax seeds?
gorb
Mar 16, 2010
How terrible and disappointing! :( I'm sorry it didn't create magic for you. It's such a painful thing to have to dump an entire raw recipe, esp. one with nuts/seeds in it. *Ouch* I have no clue what might've happened, other than perhaps too long in the dehydrator??? Sour taste could signal it began to ferment...I think Russell's recipe said a max. of 24 hrs, and I personally wouldn't have wanted mine in for more than 12 tops. At least you got a tiny taste of the yummilicious filling on your crackers though!!
allisun
Mar 14, 2010
so i had a little over a cup's worth of the batter that was leftover and refridgerated. i took it out earlier and spread it out like crackers and they are now dehydrating and taste wonderful. i'm just gonna have to throw out the whole quiche, though cuz its sour taste is just too much i don't think i can make it better.
allisun
Mar 14, 2010
i just made this for xmas dinner, and i am heartbroken. i used a 9.5 inch circular dish. dehydrated the crust during the day, chilled it overnight, then made the filling the next day and added it to the crust. i placed this in the dehydrator at 115 degrees at 1pm, and took it out the next day at 3pm. and it tastes spoiled! not in the good way either (like when u make nut cheeze). so beware... it smelt so good and it is so disappointing to put the time/money/energetic excitement into a dish for the holiday for it to spoil before u can enjoy it!
i decided to throw it back in the dehdyrator and cook it at 145 degrees to see if that somehow makes the spoilt taste dissapear.. i would rather have it cooked but edible at this point tho i'm not getting my hopes up.
JoyceH
Mar 08, 2010
Oooh yes!!! Broccoli!!! I used to make this Tuscan style cooked white lasagna with spinach and broccoli and it was lovely. And onions too! Very good suggestions! Thanks a million. I am scared to leave my dehydrator on while I'm at work so I may just have to wait for the weekend.....good things come to those who wait...
Thanks so much for posting this recipe and your great ideas!
:-)
gorb
Mar 08, 2010
*roll eyes* Yeah, I think they are the same thing too :) I was switching the names of ingredients from the British to North American and must've missed that one...
As for mushrooms, more spinach might just work - although 2 cups of mushrooms really fills it out and gives it structure. Perhaps TONS TONS TONS of spinach and some marinated onion rings or even finely minced marinated broccoli? That's nice with spinach, once softened. Black olives? Yum! I'll try that too.
JoyceH
Mar 08, 2010
One more query: the recipe has spring onions and scallions. I thought they were the same thing. What exactly are spring onions?
JoyceH
Mar 08, 2010
gorb, I'm not a mushroom fan but have been looking for a spinach quiche recipe. I wonder if I could make this with more spinach and leave out the shrooms. What do you think? Gabriel Cousens has a nice spinach pie in his book with black olives in the crust but your recipe looks yummy as well.
:-)
gorb
Mar 08, 2010
Yeah sorry about that Pam - I've fixed it up - This was my very first posting of a recipe here so I hit a few, uh, er, potholes ;) I can only recommend using way more spinach and mushrooms even than Russell calls for in the O.G. recipe. Everything wilts down and smushes down once you dehydrate it. (And it tastes fabulous cold the next day too.)
Pam
Mar 08, 2010
This looks pretty easy once I sorted out the instructions. ;o) I think I will make it for Christmas dinner. I've been wondering what to do. Thanks for posting it!
tree ear
Mar 07, 2010
wow what a wonderful creation i can't wait till i have dehydrator
greenie
Mar 07, 2010
This looks absolutely amazing! I can't wait to try it.
gorb
Mar 07, 2010
Woah. This is my first recipe posting. I don't know why it's all so messed up. Sorry Sorry :(
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