A Portobello Mushroom and Curried Spinach Quiche By GreenChefs Golubka

portobello mushroom curried spinach quiche greenchefs golubka 01 A Portobello Mushroom and Curried Spinach Quiche By GreenChefs GolubkaPhotography Golubka

For this recipe, you might end up with some extra filling, which is still very good by itself, with a green salad or crackers. Knowing my family’s appetite, I made a double portion of the crust “dough”, and used it for a variety of tart sizes, making individual ones for Paloma. She now eats entirely on her own and enjoys being in charge of her meals, not letting anyone interfere with her spoon. Having a quiche all to herself made her one happy girl, and there may have been a few second helpings involved.

As predicted, I didn’t regret making the extra quiches, as all of them were gone in no time.

The quiche is particularly good when combined with a simple watercress and pea salad, my newfound culinary delight. I’ve tried watercress many times before, and always believed it to be too strong and tangy for me to enjoy. Well, I’ve recently realized that that’s not always the case. If you try it in a right combination of flavours that balance the tang just right, it’s quite refreshing and delicious.

We’ve been enjoying milder weather, which is always exciting after months of lazy summer heat. Consequently, our farmers market has opened for a new season, and the lengthy wait for the freshest local produce is over. We’re happy.

portobello mushroom curried spinach quiche greenchefs golubka 02 A Portobello Mushroom and Curried Spinach Quiche By GreenChefs Golubka
portobello mushroom curried spinach quiche greenchefs golubka 03 A Portobello Mushroom and Curried Spinach Quiche By GreenChefs Golubka

For the Portobello Mushroom and Curried Spinach Quiche
Crust

(adapted from Living Raw Food)

1 1/4 cups almonds – soaked overnight

1 tablespoon nutritional yeast

1/4 cup ground golden flax seeds

1/2 teaspoon sea salt

1-2 tablespoons purified water

1 tablespoon Garam masala

1 tablespoon Chunky Chat masalae

For the Marinade

1/4 cup olive oil

1/8 cup freshly squeezed lemon juice

1 tablespoon raw agave nectar

1 tablespoon green curry paste

1/4 teaspoon sea salt

freshly ground black pepper to taste

For the Filling

3 large Portobello mushrooms – sliced

5 ounces baby spinach

1/4 large yellow onion – sliced

1/2 cup fresh or frozen green peas

3/4 cup fresh coconut meat

little more than 1/4 cup coconut water

1 handful cilantro

1/4 cup Irish moss – soaked in hot water for at least 10 minutes

2 teaspoons green curry paste

1 teaspoon raw agave nectar

sea salt to taste

portobello mushroom curried spinach quiche greenchefs golubka 04 A Portobello Mushroom and Curried Spinach Quiche By GreenChefs Golubka

Instructions:

Mix all the crust ingredients in a food processor until smooth, adding more water if needed. Press the dough into a 9 inch tart shell with a removable bottom, or 3 to 4 miniature tart shells with removable bottoms. Distribute the dough evenly against the sides and bottom of the shell. Place the tart shell(s) in the dehydrator for 4-5 hours. Gently remove the shell from the mold, and put it back onto a screen-lined dehydrator tray. Dehydrate for another 8-10 hours until completely dry and crispy. Store refrigerated in an airtight container until ready to serve.

Whisk all the marinade ingredients in a small mixing bowl, set aside.

In a large bowl mix together mushrooms, spinach, onions, and the majority of the marinade, reserving a small amount for later. Make sure to thoroughly mix the marinade with the vegetables, use your hands. Spread the mixture onto Teflex-lined dehydrator trays. In a small bowl, combine the green peas and the reserved marinade, place the bowl on the bottom of dehydrator. Dehydrate all the vegetables at 110F for 1-2 hours, mixing occasionally.

In the meantime, blend together the coconut meat and water, Irish moss, cilantro, curry paste, agave and salt in a high speed blender. When the vegetables are dehydrated, combine the mushroom and vegetable mixture together with the coconut blend in a food processor. Mix it, but don’t puree. Remove from food processor and set aside. Drain the dehydrated peas, and gently fold them into the mushroom mixture. Adjust the salt and spices. Pour the filling into the crust, let it set in the refrigerator for a little while and enjoy.

If you won’t be eating the quiches right away, it’s always better to keep the crust and filling separately, and combine as needed.

portobello mushroom curried spinach quiche greenchefs golubka 05 A Portobello Mushroom and Curried Spinach Quiche By GreenChefs Golubka
portobello mushroom curried spinach quiche greenchefs golubka 06 A Portobello Mushroom and Curried Spinach Quiche By GreenChefs Golubka

  • Jodi

    Hi, sounds great but what is Chunky Chat masalae please? I’m in the UK so we may not have it here under this name. Many thanks. Jodi

  • Dawnmichelle Waddell

    Thankfully the phone rang because those pics were hypnotizing me… can’t wait to make it… also what is chunky chat masalae?

  • http://www.facebook.com/people/Vzo-Blak/100001817625087 Vzo Blak

    Chunky Chat Masalae turns out to be a spice blend..

    Chunky Chat Masala – MDH Ingredients: White Salt, Dry Mango, Black Salt, Cumin, Musk Melon, Black Pepper, Pomegranate Seeds, Coriander, Mint Leaves, Dry Ginger, Nutmeg, Chilli, Caraway, Bishop’s Weeds, Cloves, Asafoetida.

    http://www.spicesofindia.co.uk/acatalog/MDH-Chunky-Chat-Masala.html

  • http://www.reciprocity-foods.com/ Reciprocity Foods

    Looks amazing! Is young or old coconut used?



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