My Cart


Vegan Mushroom Quiche

Posted on


1 cup almond flour, finely ground
½ cup chia seed, finely ground
¼ tsp Pink salt
1/8 tsp black pepper,
1/8 tsp each oregano, marjoram, basil, tarragon
2 scallions, minced
3 tablespoon minced Italian parsley
1 tablespoon raw virgin coconut oil
2 cup packed torn kale leaves, chopped to pulp in food processor
1/3 C minced scallions

2 cup mushrooms (Portobello, crimini, shiitake, chopped)
½ tablespoon Pink salt
1 tablespoon fresh squeezed lemon juice
3 C chopped spinach

2 cup zucchini
1 cup water
1½ cup raw almonds, soaked
1 cup chickpea miso
2 teaspoon fresh squeezed lemon juice
½ medium sized yellow onion
3 tablespoon Nutritional Flakes
1 tablespoon powdered chia seed
½ teaspoon Pink salt
2 tablespoon raw virgin coconut oil


For the CRUST
Hand mix all the almonds thru seasonings in a bowl.
Stir in the scallion, parsley and kale next, mixing well. (Use your hands)
Drizzle in the oil and water as needed to form a dough.
Press into a 9” tart/quiche pan. Bake at 375 for 15 minutes.  Let the crust cool.

Marinate the mushrooms in the salt and lemon juice. Set aside for now.
Blend the ingredients in the “CREAMY PART” of the filling, zucchini on through the chia and salt in a blender until smooth.
Pulse spinach, coconut oil and salt in a food processor for 10 to 20 seconds until broken down.
Drain the mushrooms from earlier and transfer them to a large bowl, along with the creamy zucchini-cashew mixture, and the spinach.
Once thoroughly mixed, pour this mixture into the baked crust.
Place in 375 degree oven for 30 minutes.  

It may take another 30 minutes out of the oven for it to firm up and cut nicely.  Serve with salad and a smile!


Leave a comment

All blog comments are checked prior to publishing

Hello You!

Join our mailing list