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RAW SPINACH QUICHE – ADAPTED FROM A RECIPE FROM MIMI KIRK’S “LIVE RAW”


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Ingredients

6 portion(s)

RAW SPINACH QUICHE – ADAPTED FROM A RECIPE FROM MIMI KIRK’S “LIVE RAW”

  • 2 tablespoons flax seeds
  • 150 grams macadamia nuts
  • 75 grams cashew nuts
  • 1 clove garlic
  • 40 grams Courgette
  • 1 tablespoon basil, (chopped)
  • 1 tablespoon Nutritional Yeast Flakes
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1 pinch sea salt
  • 1 tablespoon Pure Water, (more if needed)

  • 300 grams mushrooms, (wiped clean and chopped)
  • 2 tablespoons extra virgin olive oil, (for marinating)
  • 1 tablespoon tamari, (for marinating)
  • 225 grams cashew nuts, (soaked overnight)
  • 1 tablespoon Nutritional Yeast Flakes
  • 1 tablespoon lemon juice
  • 1 pinch sea salt
  • 80 grams Pure Water
  • 160 grams Courgette, (chopped)
  • 1 tablespoon tamari
  • 1 red onion, (chopped)
  • 1 clove garlic
  • 100 grams spinach
  • 1 tablespoon basil, (chopped)
  • 80 grams pine nuts, (reserve to sprinkle on the crust before filling)
  • 20 cherry tomatoes
  • 6
    22h 15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Crust:

    1. Add the flax seeds, macadamias and cashews to the TM bowl and grind – 20 seconds / speed 10.



    2. Add the rest of the ingredients and mix – 30 seconds / speed 5. The mixture should stick together when pinched.



    3. Press the crust into the bottom of a shallow casserole dish.



    4. Dehydrate at 110-115 degrees for 10 hours.




    Spinach Filling:



    1. Marinate mushrooms in tamari and extra virgin olive oil, and set aside.

    2. Add cashews, nutritional yeast, lemon juice and salt to the TM bowl and blend – 30 seconds / speed 10.

    3. Add 80g pure water (more if needed) and blend again – 60 seconds / speed 10. This will make a very thick, smooth, cheese sauce.

    4. Pour into a large mixing bowl.

    5. Place courgette, tamari, onion and garlic into TM bowl, and blend – 60 seconds / speed 10. Add to the cheese sauce.

    6. Add the spinach to the TM bowl and chop – 5 seconds / speed 4. Add to the above mixture.

    7. Add the marinated mushrooms to the above mixture and mix until well incorporated.

    8. Sprinkle the pine nuts onto the dehydrated crust, and fill to the top with the spinach mixture.

    9. Dehydrate for 12 hours, or until the centre is set.

    10. Decorate with cherry tomatoes and serve with a simple salad.













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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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