As I had yet to find a spinach quiche recipe that we really liked, one day I decided to come up with one of my own. Most quiche recipes call for psyllium as a thickening agent in the filling, which gives it a slimy texture that Don and I don’t particularly care for. Size was another issue, as a big quiche makes too much for the two of us. So I settled for mini-quiches instead.
These are, hands-down, some of my most delectable raw creations. We were both astounded at the result! The Mini-Quiches would also make fantastic finger foods for parties or potlucks.
Adapted from a recipe by Elaina Love
- 3 cups zucchini, peeled and chopped
- 3/4 cup flax seeds, ground
- 1/2 cup almonds, soaked for 8 hours
- 1/2 cup water
- 2 tablespoons cold pressed olive oil
- 2 teaspoons salt
- 1/4 avocado
Blend zucchini, salt, water and olive oil in food processor until zucchini is smooth. Add the almonds and continue to blend until smooth. Pour the mixture into a bowl and add the flax meal by hand.
Now to form the shells…
1. Scoop about 1 1/2 tablespoons of batter on teflex sheets. With a wet spoon or spatula, form into uniform circles of about 3” in diameter and roughly 1/8” thick.
2. Dehydrate for 3 hours or so at 110 degrees F, until the top is dry to the touch and the circles can be easily peeled.
3. Gently peel a circle off onto one of your hands. Place on top of a muffin cup, ‘wet’ side up.
4. Carefully push the circle of dough onto the muffin pan, then press with a wet spoon or your fingers to even the dough out.
5. Dehydrate for another 6 to 8 hours, until completely dry.
– For pesto-flavored shells, add 3 tablespoons of your favorite pesto to the batter.
– Alternatively, you could use the Zucchini & Herbs Pizza Crust as well. Shape as mini-shells, as described above.
– For a visual demo of how to form the shells, see this blog post.
I’ve come up with two delicious quiche fillings to choose from. One requires dehydration, the other doesn’t.
Filling #1: Spinach Almond Filling
Makes enough for 8 to 10 mini-quiches
- 2 – 3 cups spinach
- 1/2 cup fresh herbs (parsley, dill, or cilantro)
- 5 tablespoons almond pulp (left over from making almond milk)
- 2 tablespoons raw almond butter
- 1 medium tomato
- 1 clove fresh garlic
- 1 teaspoon salt
- A few mushrooms chopped up and marinated in a little oil and tamari or salt
Place the almond butter and tomato in a food processor. Process until mixed. Add in the rest of the ingredients (except for the mushrooms). Taste the filling mixture and adjust seasonings.
Put some marinated mushrooms at the bottom of the shell crusts. Pour filling mixture on top. Decorate with a few mushrooms and dehydrate for a couple of hours at 110 degrees F.
Filling #1: Spinach Velvet Cream Filling
Makes enough for about 16 mini-quiches
- 2 avocados
- 4 cups spinach
- 3/4 cup zucchini, roughly chopped
- 1/2 cup fresh cilantro
- 1/2 cup fresh dill (or 1 teaspoon dried)
- 2 tablespoons soaked sun-dried tomatoes, chopped (optional)
- 1 tablespoon cold pressed olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt or more, to taste
- 1 or 2 garlic cloves
- Lemon juice, to taste
- Pinch of nutmeg (optional)
- A few mushrooms marinated in a little oil and tamari, Nama Shoyu, tamari or salt, chopped up
1. Blend all of the ingredients, except for the sun-dried tomatoes and mushrooms, in a food processor until smooth and consistent. Add water if too thick. If desired, fold sun-dried tomatoes into spinach mixture.
2. Put some marinated mushrooms at the bottom of the shell crusts and pour filling on top. Decorate with a few mushrooms or chopped sun dried tomatoes. Serve immediately.
3. Devour with abandon!
Optional: Serve with a dollop of sour cream for an ecstatic culinary experience!
– You can also make this filling with or without the zucchini for a delicious spread.
– Put some marinated mushrooms at the bottom of the shell crusts and pour filling on top. Decorate with a few mushrooms or chopped sun dried tomatoes. Refrigerate for up to 4 hrs or serve immediately.