Spinach and Cheese Quiche

I made two raw quiches for my brunch. One was spinach and cheese and the other was mushroom and spinach. I riffed off of Matt Amsden's quiche recipes. I've talked about his book RAWvolution before in this blog. It's a great book full of simple but delicious recipes. It's kind of a go-to book for raw dinners that you want to make right before eating. For many of the recipes, there isn't elaborate dehydrating or chilling time. This recipe, however, does require dehydrating the quiche crust. I also chose to dehydrate the pie for a few hours so the 'cheese' looked baked. The inside of the pie stays creamy, but the overall look is one of a baked quiche. 

 

Spinach and Cheese Quiche:

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 large or 2 small lemons peeled and seeded

1/4 c. plus 2 T. coconut aminos

2 T. nutritional yeast flakes

1/2 red bell pepper

1 1/2 c. pine nuts

2 c. spinach

Blend all ingredients in a high speed blender. Pour into quiche crust. Dehydrate about 10-12 hours at 105 degrees. 

Finishing: Top quiche with spinach leaves and sun-dried tomato slices.