Mushroom Spinach Quiche
raw Vegan | Egg-Free | Gluten-Free
This raw vegan mushroom spinach quiche is a nutrient-rich, egg-free, and gluten-free twist on a classic dish. Made with a savory nut-based crust, creamy cashew “egg” filling, and marinated mushrooms and spinach, it’s dehydrated to perfection for a delicious texture and flavor. Perfect for a wholesome brunch, light dinner, or a make-ahead meal.
Raw Vegan Mushroom Spinach Quiche | Gluten-Free & Egg-Free
A savory raw vegan quiche layered with macadamia-almond crust, a creamy carrot-cashew “egg” filling, and flavorful marinated mushrooms and spinach. No oven, no eggs, and 100% plant-based goodness.
Servings: 8 slices
Equipment
- 1 food processor
Ingredients
No-Bake Pie Crust
- 1½ cups almond flour
- 1 cup macadamia nuts
- 1/4 cup nutritional yeast
- 1/4 cup water
- 4 cloves garlic
- 1/8 cup lemon juice
- 1/2 tsp salt
Egg-Less Filling
- 2 cups cashews soak for about 1 hour
- 1 cup carrot
- 1 cup sunchoke aka Jerusalem artichoke
- 1/4 cup onion
- 1/4 cup water
- 1/8 cup nutritional yeast
- 1 tbsp miso
- 2 tsp lemon
- 1/2 tsp sea salt
Mushroom Topping
- 4 cups mushroom crimini, shitaki, or oyster
- 1/8 cup tamari low-sodium
- 1/8 tsp sea salt
Spinach Topping
- 2 cups spinach
- 2 tbsp olive oil
- 1/8 tsp salt
Instructions
Make the Crust
- Grind flax seeds in a spice or coffee grinder.
- In a small food processor, like a Nutri-bullet, blend macadamia nuts and garlic into a paste.
- In a mixing bowl, combine all crust ingredients and stir until well combined.
- Line a pie dish with plastic wrap, press the crust mixture evenly into the dish, smoothing with wet hands or a spoon.
- Dehydrate at 165°F for 1–3 hours, then remove plastic wrap and continue dehydrating directly in the dish at 130°F for 1–2 more hours, until firm.
Prep the Veggies
- In separate bowls, marinate mushrooms with tamari and salt, and spinach with olive oil and salt.
- Let marinate while the crust is dehydrating. Then finely chop both or pulse individually in a food processor.
Make the Filling
- In a food processor, pulse soaked cashews, carrots, and sunchoke until finely chopped.
- Gradually add water and process until smooth.
- Add remaining filling ingredients and blend until creamy and well mixed.
Assemble the Quiche
- Add the cashew-carrot filling into the dehydrated crust.
- Spread marinated mushrooms evenly over the filling, followed by the marinated spinach.
- Dehydrate the whole quiche at 105°F for 6–8 hours.
Serve
- Garnish with spinach leaves or sun-dried tomatoes and a drizzle of olive oil.
- To serve warm, heat slices in the dehydrator at 165°F for 1 hour.
- Store leftovers in the refrigerator.
Notes
No dehydrator? You can use an oven at its lowest temperature with the door cracked open to allow moisture to escape.
Recommended Tools & Ingredients
Nutrition Facts
PER slice
- Calories: ~310 kcal
- Protein: ~8 g
- Carbohydrates: ~16 g
- Fiber: ~4 g
- Sugars: ~3 g
- Fat: ~24 g
- Sodium: ~280 mg
Key Nutrients
- Cashews: Provide healthy fats, protein, and magnesium.
- Macadamia Nuts & Almond Flour: Rich in monounsaturated fats and vitamin E.
- Flax Seeds: Excellent source of fiber and omega-3 fatty acids.
- Spinach & Mushrooms: Loaded with antioxidants, B vitamins, and minerals.
- Carrots & Sunchokes: Add prebiotics, beta-carotene, and gut-friendly fiber.
- Miso & Nutritional Yeast: Enhance flavor while adding B12 and probiotics.
Note: These values are approximate.
