Mushroom and Spinach Quiche

 Here is the mushroom and spinach quiche recipe.  Similar to the spinach and cheese quiche, this pie uses the same crust recipe but has a different filling. The mushrooms give it a meaty flavor that is less reminiscent of an egg quiche and more like a savory pie.  Still delicious whatever way you cut it.

Crust: 

3 large sweet onions

3/4 c. flax meal

3/4 c. sunflower seeds ground to flour

1/4 c. plus 2 T. coconut aminos

1/3 c. olive oil

Slice onions as thinly as possible. When finished with slicing, add all ingredients in a large mixing bowl and mix well. Take one half of the mixture and blend it in a high speed blender. Return the blended portion to the unblended portion and mix again. 

Form two crusts on a Teflex lined dehydrator tray.  Each crust should be about 8 inches in diameter. Make a small  1" lip on the crust to hold the fillings. Dehydrate these two crusts at 105 degrees for twenty-four hours. 

Remove the Teflex sheet and place crusts back on tray, ready to be filled.

Filling:

1/3 c. coconut amino acids
2 cloves garlic
4 c. baby portobello mushrooms
4 c. spinach
1/2 c. raw pine nuts

Blend all ingredients except 1/2 c. mushrooms in a high speed blender. Pour into quiche crust. Dehydrate about 10-12 hours at 105 degrees. 

Finishing: Top quiche with a mixture of  the reserved baby portobellos marinated in balsamic vinegar (balsamic is not raw), cherry tomatoes cut in half, and spinach leaves. I just did alternating layers of each around the pie.