Go Back

Raw Vegan Mushroom Spinach Quiche

An egg-less, gluten free, raw and vegan mushroom spinach quiche with nuts and veggies as the base,
Prep Time1 hr
Cook Time10 hrs
Total Time11 hrs
Servings: 8


Raw Pie Crust

  • 1 ½  cups almond flour
  • 1 cup macadamia nuts
  • 1/4 cup golden flax seed; freshly ground
  • 1/4 cup nutritional yeast
  • 1/4 cup water; add more as needed
  • 4 cloves garlic
  • 1/8 cup lemon juice
  • 1 tsp salt

Mushroom Marinade

  • 4 cups mushrooms; any kind will do I used crimini
  • 1/8 cup tamari; soy sauce or nama shoyu
  • 1/4 tsp salt

Spinach Marinade

  • 2 cups spinach
  • 2 tbsp olive oil
  • 1/4 tsp salt

Filling | Vegan "Eggs"

  • 2 cups cashews; soaked for at least 30 minutes
  • 1/4 cup water
  • 1 cup carrot
  • 1 cup sunchoke; aka Jerusalem artichoke
  • 1/2 cup onion; diced
  • 1/8 cup nutritional yeast
  • 1 tbsp miso
  • 2 tsp lemon juice
  • 1/2 tsp salt


Pie Crust

  • Grind the flax seed in a spice or coffee grinder.  I don't buy pre-ground flax seed because they oxidize quickly. But certainly ground flaxseed can be used.
  • Blend macadamia nuts and garlic in a small food processor to form a "butter".
  • Add everything to a mixing bowl and mix well.
  • Add plastic wrap to a pie dish and spread out the mixture with your hands. You can use a spoon to smooth it out later. It helps to keep your hands and spoon wet so the dough doesn't stick.
  • Dehydrate at 165 degrees for 1-3 hours.

Spinach Mushroom Prep

  • De-stem and wash mushrooms thoroughly.
  • Coarsely chop mushrooms, throw them in a bowl, coat with salt and tamari, mix together and set aside to marinate.
  • Add spinach, olive oil and salt to a bowl, mix together and set aside to marinate.
  • After about an hour you can drain and process the spinach and mushrooms individually or you can just dice them up with a knife.


  • Add cashews, carrots and sunchoke to food processor and process until finely chopped.
  • Add in a little bit of water at a time and process for another good 10-20 seconds.
  • Add in the rest of the ingredients and mix well.

Final Assembly

  • Remove the crust from the pie dish and remove the plastic wrap.
  • Dehydrate crust for another 1-2 hours at 130 degrees.
  • After crust is completely dry put it back in pie dish.
  • Add in the filling, spread the mushroom mixture, spread the spinach mixture on top and dehydrate at 105 degrees for 6-8 hours.
  • Garnish with a couple spinach leaves and sundried tomatoes, drizzle with olive oil and Enjoy!!
  • Store leftovers in the refrigerator.
  • Serve warm by heating up individual slices in the dehydrator at 165 degrees for 1 hour