Spinach and Cream Quiche

Category:
Superfood Creations
Duration
40 minutes

Buying ingredients

You can buy the ingredients listed in the recipe.

Spinach and Cream Quiche

Raw Organic Sundried Tomatoes Halves

100 g pack size

Incl. Tax: €2.89 Excl. Tax: €2.73
Spinach and Cream Quiche

Raw Organic Maca Powder

220 g pack size

Incl. Tax: €6.39 Excl. Tax: €6.03
Spinach and Cream Quiche

Raw Organic Dulse Flakes

100 g pack size

Incl. Tax: €9.99 Excl. Tax: €9.42
Spinach and Cream Quiche

Raw Organic Cedar (Pine) Nuts

100 g pack size

Incl. Tax: €6.19 Excl. Tax: €5.84
OR

Directions

Crust

Soak the buckwheat for a few hours and ideally let it sprout overnight. Soak the sundried tomatoes for a few hours. In a food processor, mix well the buckwheat, flaxseeds, sundried tomatoes with 4 tablespoons nutritional yeast and 4 tablespoons maca powder. Transfer to a 22cm springform and press the mix into the bottom and the sides of the dish creating edges of about 1.5 cm.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Carrot layer

In a food processor, mix well the carrots, 1 tablespoon tamari, 1/2 tablespoon lemon juice, 1/3 tablespoon paprika, ¼ teaspoon black pepper, 1 tablespoon fresh parsley (you might want to add ¼ tablespoon fresh rosemary) and 3 tablespoons red dulse flakes. Spread evenly on the base. Dehydrate at 60°C for about one hour (optional).

Spinach and cream layer

Soak the pine nuts for a few hours. In the meantime, peel the courgettes. Blend the pine nuts, courgettes, half of the spring onion, the garlic clove, 2 tablespoons nutritional yeast, 1 tablespoon red dulse flakes, 1/2 tablespoon lemon juice, 1 tablespoon tamari and 2 tablespoons fresh parsley until smooth. Transfer to a bowl.

Here comes the trick for getting a nice 'cooked like' spinach. Instead of using fresh spinach, use 200 grams frozen spinach and let it defrost. Squeeze out most of the water and throw the spinach in the bowl. Cut up the other half of the spring onion and one stalk of celery into small pieces and throw that in there as well. Mix well. Spread the mix on top of the carrot layer evenly and dehydrate at 45°C for another 2 hours (optional). Top with fresh parsley. Don't eat right away. Let it cool in the fridge overnight to allow the different flavours to develop and melt together. Enjoy this wonderful creation!

Ingredients
Carrot(s) 3
Maca Powder Lifefood Product 4 tbsp
Celery 1 stalk(s)
Cedar (Pine) Nuts Lifefood Product 75 g
Soy sauce (Shoyu) 2 tbsp
Paprika Powder 1/3 tbsp
Buckwheat 200 g
Spinach 200 g
Red Dulse Flakes Lifefood Product 4 tbsp
Lemon Juice 1 tbsp
Courgette(s) 250 g
Parsley 3 tbsp
Dried Tomato(es) Lifefood Product 100 g
Black Pepper 1/4 tbsp
Brown Flax Seeds Lifefood Product 125 g
Garlic 1 clove(s)
Spring onion 1
Nutritional Yeast 6 tbsp
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