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Vege Medley Quiche Recipe

Serves

8

Ingredients

  • 1 cup (150 g) cashews, soaked for 2 hours in filtered water, then rinsed and drained
  • 2tbsp nutritional yeast
  • 1 clove garlic, crushed
  • juice of 1 lemon
  • 125ml filtered water, plus extra if needed
  • splash of tamari
  • 2tbsp coconut oil, melted
  • 60g chopped spinach
  • 1tbsp torn basil
  • Marinated vegetables
  • 2tbsp extra virgin olive oil
  • 60ml apple cider vinegar
  • 2tbsp raw honey
  • 1 clove garlic, finely chopped
  • 1tbsp tamari
  • 2tsp dried Italian herbs
  • 30g button mushrooms, sliced
  • 50g sundried tomatoes, soaked for 30 minutes in filtered water, then drained
  • ¼ red pepper, seeds and vein removed, thinly sliced
  • ¼ yellow pepper, seeds and vein removed, thinly sliced
  • ½ onion, thinly sliced
  • 200g cherry tomatoes, halved

Crust

  • 120g almonds, soaked for 8–12 hours in filtered water, then rinsed and drained
  • 75g sunflower seeds, soaked for 4 hours in filtered water, then rinsed and drained
  • 2tbsp chia seeds
  • 2tbsp flaxseed meal
  • 2tbsp basil leaves, torn
  • ½tsp Himalayan crystal salt
  • 2tbsp coconut oil, melted

Method

1. To make the marinated vegetables, mix together the olive oil, vinegar, honey, garlic, tamari and mixed herbs and toss through the vegetables.

2. Spread out the vegetable mix on a dehydrator tray lined with baking paper and dehydrate at 48°C for 6 hours.

3. To prepare the crust, spread out the almonds and sunflower seeds on a dehydrator tray lined with baking paper. Dehydrate at 43°C for 24 hours.

4. Place all the crust ingredients in a food processor and blitz until the mixture resembles breadcrumbs. Tip into a 23cm flan tin and press firmly and evenly over the base. Chill in the fridge while you prepare the filling.

5. Place the cashews, yeast, garlic, lemon juice, water, tamari and coconut oil in a high-powered blender and blend until smooth. Stir in the spinach, basil and half the marinated vegetables. Pour into the flan tin and place in the fridge for 1–2 hours or until set.

6. Just before serving, top with the remaining marinated vegetables.

7. If you don’t have a dehydrator, simply marinate the vegetables for 20 minutes and use as they are.

Recipe courtesy of Raw Food Kitchen by Amanda Brocket (Lantern, £16.99) Photography © Chris Chen

                                         

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