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Wild Mushroom and Spinach Quiche Recipe

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Wild Mushroom and Spinach Quiche
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Ingredients

  • 1 cup cashews
  • 1/4 cup macadamia nuts
  • 2 Tbsp ground flax seed 1 clove crushed garlic
  • 1 Tbsp nutritional yeast (optional)
  • 2 tsp olive oil
  • 1/4 tsp salt
  • 3 Tbsp water
  • 1 Tbsp 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. Dip fingers in bowl of water to eliminate sticking.
  • Filling
  • 2 cups wild mushrooms (or substitute for any type of available mushroom)
  • 1/2 tsp salt
  • 1 Tbsp lemon juice
  • Wash and roughly chop the mushrooms. Marinate in salt and lemon juice and set aside.
  • 2 cups zucchini
  • 1/4 cup water
  • 1 1/2 cup cashews
  • 1/4 c white miso
  • 2t lemon juice
  • 1/2 medium white onion
  • 3T nutritional yeast (optional)
  • 1T powdered psyllium husk (optional) (I did not use)
  • 1/2t salt
  • Blend all ingredients in a high-powered blender until smooth.
  • 2 cups tightly-packed spinach
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
  • 1/4 cup finely sliced spring onions
  • 1 cup diced tomatoes
  • 1 Tbsp minced basil

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