Cherry Tomato & Red Onion Quiche

Mains

Make the pizza and this heart-warming beauty together and invite your friends or family over for Sunday brunch...especially if you want to turn them into devilish raw vegans! The best thing about this recipe is Loving Earth's Really Raw Cashews, giving us that creamy texture we've been looking for....

Cherry Tomato & Red Onion Quiche

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SERVES 4

ingredients

For the Base
1 cup Really Raw Cashews
¼ cup macadamia nuts
2 tbsp flax meal (ground flax seed)
1 clove crushed garlic
1 tbsp nutritional yeast
2 tsp olive oil
¼ tsp sea salt
3 tbsp water
1 tbsp lemon juice
For the Filling
2 cups courgettes (zucchini)
¼ cup water
1 ½ cups Really Raw Cashews
¼ cup light miso
2 tsp lemon juice
½ medium white onion
3 tbsp nutritional yeast
½ tsp sea salt
For the Glazed Red Onions
2 red onions, thinly sliced
¼ cup thyme, finely chopped
¼ cup Dark Agave Nectar
For the Cherry Tomatoes
1 cup cherry tomatoes
½ lemon, juiced
¼ cup coriander, roughly chopped
3 tbsp olive oil
2 tsp lemon juice
½ medium white onion
½ tsp sea salt
For the Spinach
2 cups tightly-packed spinach
2 tbsp olive oil
¼ tsp sea salt
1 tbsp brunoise basil
For the Lemon Thyme Cream Cheese
1 cup Really Raw Cashews, soaked 2 – 4 hours
¼ cup water
½ lime, juiced
2 tbsp olive oil
¼ cup lemon thyme, picked
1 tsp probiottics
½ tsp sea salt

method

Step 1For the Base - Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
Step 2 Press into individual tart cases* so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
Step 3 Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for two hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further six hours.
Step 4For the Filling - Mix all ingredients in a blender until smooth.
Step 5For the Glazed Red Onions - Mix all the ingredients together, place on a Teflex sheet and dehydrate for 12 hours.
Step 6For the Cherry Tomatoes - Mix all ingredients and dehydrate for two hours in a flat container.
Step 7For the Spinach - Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
Step 8For the Lemon Thyme Cream Cheese - Blend cashews, water and probiottics in a mixer until smooth.
Step 9 Allow to sit in a glass bowl covered with towel in a warm place for 14 – 16 hours to culture.
Step 10 Add the remaining ingredients and refrigerate for four hours.
Step 11 Assemble and layer all the ingredients. Between each layer add some filling. Make sure to save some glazed red onions and cherry tomatoes for later.
Step 12 Dehydrate overnight and during the day, for anything up to 24 hours.
Step 13 Remove from the dehydrator and decorate with glazed red onions, cherry tomatoes and quenelle of lemon thyme cream cheese.