Spinach Quiche

I am from Algeria and I grew up with Algerian and French cuisines mainly. This used to be one of my favourite cooked French dishes so I decided to create a raw vegan low fat version and it is a bomb and now it is one of my favourite dishes.

Prep time: 30 mins.         Dehydration time: Base 8 hours. Quiche 1 hour.       Feeds: 2-3 people.         Equipment needed: Blender, Dehydrator.

STEP 1) Sprouted Buckwheat base

Ingredients:

  • 250g of dry sprouted buckwheat
  • 30g of dry sprouted sunflower seeds
  • 30g of ground activated golden flaxseeds
  • 5g of ground dry tomatoes
  • 1 flat tbsp of coconut sugar
  • 250g peeled chopped zucchini
  • 1 flat tsp of Himalayan salt
Method:

In a food processor, roughly grind all ingredients without the zucchini. Just enough to start having a flour with little bits left (this will keep the base crunchier).

Add the zucchini, continue grinding until it forms a sticky dough.

Place the dough on a baking sheet over the dehydrator tray. Shape into 1 big or 4 small quiche bases as shown in the photo. You can use a spoon and keep wetting it if the dough sticks to it. Dehydrate for 12 hours at 42°C.

STEP 2) Spinach Filing

1. Prepare the Greens:

Chop thinly with knife or a food processor:

  • 300g of baby spinach leaves
  • 1 tbsp chopped chives
  • 1 tbsp chopped leek
  • Pinch of clove
  • 1 tsp of lemon juice
2. Make the Fresh Cream:

Blend until smooth:

  • 2 tbsp of hemp seeds
  • Juice of 1/2 a lemon
  • 1 tbsp of apple cider vinegar
  • 1/8 tsp white pepper
  • 1/4 tsp black Himalayan salt
  • 1 tbsp coconut nectar or 2 dates
  • Little water to turn or some chopped zucchini

STEP 3) Assembly:

Mix the chopped spinach and cream (as shown in the video on instagram, the video is in the post that has the same above photo). Place the filling in the base, add toppings such as cherry tomatoes and marinated mushrooms and warm in the dehydrator for 1 hour at 42°C.

Toppings options:
  • Caramelised Mushrooms
  • Yellow and Red Cherry Tomatoes
  • Caramelised onions
  • Dried Tomato
  • Raw Vegan Cheese
Tips

Make the base at night so that it dehydrates overnight and you have it ready in the morning. Then it will take you 10 mins to make the filling and 1 hour to set in the dehydrator before dinner or lunch time. You can also make all in advance. Store in the fridge and just warm for 30 mins in the dehydrator. This quiche can last a couple of days in a box in the fridge.