Raw Quiche
Custard:
1/2 cup almond pulp after making almond mylk
3 tbsps chia seeds soaked
your favourite spice mix
Filling:
3 cups spinach
2 garlic cloves
1/2 red onion
3 tbsps pine nuts
a handful of basil and parsley leaves
bit of water
Cream:
4 tbsps pine nuts
4 tbsps nutritional yeast
4 tbsps hemp seeds
1/2 cup cashew nuts
1/2 lemon juiced
1 garlic clove
water to thin
Start by preparing the custard. Put 3 tbsps of chia seeds into a small bowl and cover them with double amount of water. Let them soak for 15 minutes. Add the soaked chia as well as the spice mix into your almond pulp and mix it well with a spoon. You want your dough to be just about right to form custard for the quiche. If you like the consistency, use silicon muffin or quiche forms and press the dough in forming a thin layer.
Continue preparing the filling by chopping your greens small. Add fine diced onion and garlic as well as pine nuts and blend all with a spoon. Fill your custard with the green mix. Use a high speed blender to make your cream and add it to the quiche filling. Dehydrate for 6 hours for the best result! Enjoy!
Posted: 12/04/2020