It seems labour intensive, but most of the time is hands-off (soaking time, dehydration time, etc.) The hands-on was a total of under 40 minutes, probably less. SO WORTH THE BIT OF EFFORT TO MAKE!
1 cup hazelnuts, finely ground
½ cup flaxmeal
good salt, black pepper, italian seasonings, to taste
2 scallions, minced
3 tablespoon minced Italian parsley, or more
1 tablespoon high quality olive oil
2 cup packed torn kale leaves, macerated to pulp in FP
2 cup wild mushrooms (or any available types), chop or slice
½ tablespoon good salt
1 tablespoon fresh lemon juice
2 cup zucchini
1 cup water
1½ cup raw cashews, soak them if you have time
1 cup white miso
2 teaspoon fresh lemon juice
½ medium sized white onion
3 tablespoon nutritional yeast
1 tablespoon powdered psyllium husk, or sub. ground flax
½ teaspoon good salt
2 cup tightly packed spinach leaves, (I used ~6 cups)
2 tablespoon high quality olive oil
1 teaspoon good salt
1 cup finely sliced spring onions
1 cup diced tomatoes, preferrably seeded
1 tablespoon minced basil, (I used fresh tarragon)
For the CRUST
Hand mix all the hazelnuts thru seasonings in a bowl.
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.
Press into a 9” 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.
For the FILLING
Marinate the mushrooms in the salt and lemon juice. Set aside for now.
Blend the ingredients in the “CREAMY PART” of the filling, zucchini on through the psyllium and salt in a blender until smooth.
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 creamy zucchini-cashew mixture, and the spinach.
Stir in the FINAL ADDITIONS.
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.
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. Easy to play around with :)