A little forward planning will make a special occasion all the more memorable with this delicious quiche. It keeps well in the fridge for up to two weeks, so you can enjoy any leftovers with a juicy salad at any time of day.
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 'Cheddar' 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
- juice of 1 lemon
- 2 tbsp liquid aminos
- 2 garlic cloves
- 1 tsp sweet smoked paprika
- 60g (2oz) spinach leaves
- To garnish (optional) basil leaves and/or micro leaves
1. Prepare 6 mini (10cm/4in) loose-bottomed tartlet tins by oiling all the inside surfaces.
2. 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.
3. 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.
4. Prepare the filling by blending all the ingredients in a blender until creamy. Transfer to a large bowl.
5. Roughly chop the spinach and stir it into the filling mixture.
6. 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.
To serve the quiche warm, pop it back into the dehydrator for 2 hours before serving.