I am sooo excited to finally bring you this recipe. I started off making the quiche bases over a week ago – forgot about the buckwheat – it got thrown out and then I started again. The quiche bases (so cute) were ready on Saturday but I haven’t actually put them together until now.
You can always make up the quiche bases and just refrigerate them – they will last ages…. (a month or so…)
The filling you can change around as you like. This is a fairly rich filling with a Tamari infused nut cheese – but for something lighter you can use a capsicum type dip and top with veges…
Ingredients for the base: …makes 4 mini quiches…
3/4 cup buckwheat, soaked overnight
2 cloves garlic
1/4 cup chopped fresh parsley
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1/2 cup walnuts (always soaked and dehydrated 🙂 )
1 Tbsp. ground coriander
1/2 Tbsp. Tamari
In a food processor, or Thermomix, place the garlic, onion and parsley and chop until fine.
Add the remaining ingredients and process until the mixture is dough like.
Press spoonfuls into 4 mini quiche pans (you can use 1 large quiche pan if you like just double the dehydrating time). The mixture will shrink on dehydration so make sure you press the mixture well up the sides and ensure it is fairly thick all over.
Dehydrate 12 hours at 44 degrees Celsius.
Ingredients for the filling…
2/3 cup cashews, soaked for 30 mins (don’t stress if you don’t have time, just add 1-2 Tbsp. water to the mixture)
3 Portobello mushrooms, chopped and soaked in 2 Tsp. minced garlic, 1 1/2 Tbsp. Tamari and 1 1/2 Tbsp. olive oil
1 1/2 Tbsp. extra virgin olive oil
1 Tbsp. Tamari
1/4 cup pine nuts
juice of 1 lemon
150 g spinach
5 sprigs fresh basil leaves
Process together the cashews and pine nuts until chopped finely.
Add lemon, olive oil and Tamari and blend until smooth.
Stir through the basil , mushrooms and spinach.
Place spoonfuls into the quiche bases. Refrigerate 1 hour before serving.
Nom Nom – serve with a light green leafy salad….