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Spinach & Mushroom Quiche

Another exciting raw food recipe from acclaimed raw food expert and author of over 500 published recipes, Kate Magic.

From Raw Living by Kate Magic, published by Grub Street 2007.

40 mins, 8 -12 hrs soaking, 2 hrs setting
Food processor, blender
Serves eight

Raw pies and quiches are so much easier to make than cooked ones. I often demonstrate them at workshops and people are amazed at how quickly you can throw together such a tasty and impressive dish. No rolling out pastry, no pre-baking, no boiling sauces, no worrying about lumps or burnt crusts.  Phew!

  • 250 g (8 oz) almonds 
  • 250 g (9 oz) rolled oats 
  • 1 tbsp tahini
  • 1 tbsp miso
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tbsp water
  • 8 (1/4 lb) mushrooms 
  • 500 g (9 oz) spinach 
  • 1 carrot
  • ¼ red onion
  • ½ avocado
  • 1 tsp tamari
  • 2 tbsp olive oil
  • 125 ml (4 fl oz) water 
  • 1 tbsp Psyllium

First, make the crust. Put the almonds and oats in a food processor and process as fully as possible. Add the tahini, miso, chilli, cumin and process again. If the mixture isn’t sticking together, add a little water; a tablespoon should be sufficient. When it’s formed sticky dough, press it into a large flan tin, lining the sides and base. Next, finely slice the mushrooms and arrange them evenly in the pastry case. To make the spinach cream, prepare the spinach, carrot, onion and avocado, and put them in the blender.  Add the tamari, olive oil, and water and blend. Once you have a thick cream, add the Psyllium and blend again. The mixture will start to thicken. Pour it over the mushrooms, filling the almond pastry case. Pop it in the fridge for a couple of hours to allow the Psyllium to set. Serve with a green salad. 

For more of Kate's recipes, check out her books or the magic bubble.

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