If you want to have an amazing lunch box at work, a raw spinach & cashew quiche is the answer. It is not only easy and fun to make, but it is also very delicious!
For the base:
- 130g (4½oz) cashew nuts, soaked for 4–6 hours
- 150g (5½oz) almonds, soaked for 6–8 hours
- 100g (3oz) ground flaxseed
- 1 white onion
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil, plus extra for oiling
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp Himalayan salt
- For the filling:
- 100g (3oz) pine nuts
- 100g (3oz) macadamia nuts
- 120ml (4fl oz) water
- 80ml (3fl oz) extra virgin olive oil
- 8 sundried tomato halves, soaked if too dry with juice of 1 lemon
- 2 tbsp liquid aminos
- 2 garlic cloves
- 1 tsp sweet smoked paprika
For the spinach:
- 60g (2oz) spinach leaves to garnish
- (optional)basil leaves and/or micro leaves
Prepare 6 mini (10cm/4in) loose-bottomed tartlet tins by oiling all the inside surfaces. Process all the base ingredients in a food processor with an S-blade. Divide the mixture evenly between the prepared tins.
Using your fingers, press the dough into the bottom and up the side of each pan to create a crust.
Transfer the tins to the dehydrator and dehydrate for 10 hours at 48°C. Remove all casings, including the bottoms, and return the crusts to the dehydrator for another 10 hours on mesh trays. Prepare the filling by blending all the ingredients in a blender until creamy.
Transfer to a large bowl.
Roughly chop the spinach and stir it into the filling mixture. Divide the filling into 6 equal portions and scoop 1 portion into each of the shaped crusts. Smooth the tops slightly.
Return the filled crusts to the dehydrator for another 6–8 hours.
That’s done! You have your raw spinach & cashew quiche and you can keep it in the fridge for a few days.