Does anyone have a good Raw Quiche Recipe?

[rawstrawberry]

I just tasted the most amazing Raw Quiche Lorraine but it was created by a chef in town who understably does not want to give out the recipe.

Can anyone post a good recipe?

thanks
Raw Strawberry

[Raene]

http://www.rawfoodtalk.com/forum/showthread.php?t=82&highlight=quiche

Sounds good but haven't tried it yet.

Here's another:

Pecan-Spinach Quiche
Makes 6 Servings

Raw quiche? You bet -- and it won't clog your arteries.

2 cups pecans, soaked overnight, rinsed, then dehydrated until crunchy (about 12 hours)
2 cups chopped spinach or wild greens
1/2 cup pine nuts
1/4 cup water
1/4 teaspoon nutmeg
1/2 teaspoon Celtic salt
2 tablespoons flaxseeds

Grind the pecans in a food processor. Press the ground pecans into a glass pie plate to form a crust. Combine the remaining ingredients in a food processor and puree. Pour the puree over the crust. Allow the quiche to set for 30 minutes before serving.

[rawstrawberry]

Thanks Raene.

Raw Strawberry

Any others? I might do a taste test and host a raw brunch on Sunday :o)

[Kris]

There's a quiche recipe in Renee Underkoffler's book. I would email it to you, but my copy is out on loan (STILL!), so maybe someone else can send it to you.

I did try the quiche that Raene posted a link to, and my comments are in that post as well. Good luck with the brunch! I think it's a REALLY fun raw meal -- lots of creative possibilities.

[wyjoz]

Try this http://www.fromsadtoraw.com/Recipes/PortabellaMushroomSpinachQuiche.htm for recipe and photo.

[rawstrawberry]

Thanks for thinking of that Kris if anyone could email it that would be great!

Wjoz, that does look good thanks for the link!

Raw Strawberry

[wyjoz]

Rawpriestess has a quiche and a sweet quiche in her Breakfast un-cook book. Check out her site.

[swingbolder]

There's a quiche recipe in Renee Underkoffler's book.

Her spinach-mushroom quiche is a staple in our house. We often make two of them, eat one, then freeze one. It's truly delicious.

I am packing for a trip today and won't be back for a few days, but when I get back I'll post it.

[samadhisoul]

bumping for recipe :)

[swingbolder]

Thanks for the reminder, samadhisoul. My husband just made this yesterday. This time we tweaked it a bit from Renee's original recipe, using proportions that worked better for us. It makes a large armount, and since I am the only raw eater in the house we freeze the rest. This is one of those recipes that freezes really well, so while it's one of those "gourmet" dishes that's pretty involved to make, you can make a lot and freeze it for later:

Portabello Mushroom and Spinach Quiche (makes 6-8 servings)

Walnut Buckwheat Crust:

3/4 cup whole buckwheat groats
2 cloves garlic
1/2 cup chopped red onion
1/2 cup chopped parsley
1 cup chopped celery (we omit this)
1/2 cup walnuts
1 T ground coriander seeds
1 t sea salt

Portabello Mushrooms Topping:

4 portabello mushrooms
6 T olive oil
4 T nama shoyu
4 cloves garlic, minced

Filling:

3/4 cup cashews
6 T pine nuts
6 T lemon juice
3 T olive oil
3 T nama shoyu (not raw)
4.5 T nutritional yeast (not raw)
pinch celtic salt
4.5 cups chopped spinach
3/4 cup chopped basil

To make the crust: Soak buckwheat groats in 2 cups fresh water 2-8 hours. Drain and rinse in a colander until the water runs clear. It may be necessary to rinse several times.

In a food processor, finely chop garlic, red onion and parsley. Add carrot and celery and finely chop. Add walnuts and finely chop. Add drained buckwheat, coriander seeds and sea salt and chop until mixed. Press evenly into pie plates (we used small, individual sized plates instead). Dehydrate at 108 degrees for 12-20 hours or until a crust forms.

To make the filling: Soak cashews in fresh water for at least 30 minutes. Drain and rinse. In a food processor, grind drained cashews and pine nuts into a fine meal. Add lemon juice, olive oil and nama shoyu and blend until smooth. Add nutritional yeast and salt and blend until well-mixed.

Squeeze the mushrooms by hand to whisk away excess marinade. Fold in spinach, basil and mushrooms with the cashew filling.

To assemble the quiche: Press the filling mixture into the walnut-buckwheat crust and smooth it with the back of a spoon or a rubber spatula. Serves best after sitting in the fridge for at least an hour. Keeps fresh for several days. Can be warmed in the dehydrator before eating.