Raw Portobello Mushroom and Curried Spinach Quiche

October 16th, 2010

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This dish combines our love for Indian spices, mushrooms, and a quiche. This was my first attempt at working with Irish moss, partly in an effort to avoid using cashews as a filler. Besides being incredibly nutritious, Irish moss works miraculously as a natural thickener. I’m always looking for a lighter alternative to nuts, and this proved to be a great one.

post imageFor 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.

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

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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.

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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.

Enjoy your weekend!

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Portobello Mushroom and Curried Spinach Quiche

(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 masala

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

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

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.

Tags: food, raw food, recipe, savoury

  • WOW WOW WOW! You ladies rock my world. yum :)

  • Happy Chef says:

    So much for a Quiche full of meat or heavy dairy products, this is the most mouth watering and healthy sounding dish I’ve seen in a long time. Great shots!

  • mitko says:

    Blagodaram Golubka.
    I’ll make this recipe next day -:)

  • I love the idea of using the curry paste in this recipe… a little touch of genius! And I love the pastry, it looks wonderful… great pics as usual. x

  • Sue says:

    This looks positively delicious, and it sounds like Paloma just might be your #1 fan when it comes to these fabulous creations!! Although; I’m sure that anyone would be!

  • Valeria says:

    Oh my gosh, what a work of art!
    Here where I live whe don’t have irish moss or anything like it… what would you recomend for substituting? I really really want to make this recipe,

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  • What amazing photos. I am impressed!

  • Asha @ FSK says:

    This is a fabulous tart!!! Love the idea of the shell but how do I make it without a dehydrator?? Can I leave it in the oven at low heat??

  • veganisera says:

    This blog is too good to be true! The pictures looks awsome, and the food seams wonderful. Woho!

  • Never would’ve thought to pair curry with quiche… these look like their to die for, such great photos!

  • delicieux says:

    Wow, your beautiful photos caught my eye as the little quiches look so delicious and nutritious. Simply beautiful.

    I’ve never heard of using Irish moss in a dish, but love the idea.

  • Wow, Irish moss, spinach, Indian spices and Portobello in one recipe? I have never tried or ate Irish moss before, this is very intriguing. Thanks for sharing.

  • Sweet Faery says:

    I’m fond of mushrooms and spinachs, so combined in a quiche, I’m sure to love it! Actually I never tried a raw crust, so it wil be my first time! I’ll tell you how we liked it.

  • Vegan Piggy says:

    Ok, this just looks too delicious. I have to, have to make it!

  • Mundo Feliz says:


    We love your recipe. We are writting because we run a Website in Mexico about recycling, ecology, the environment and healthy food, we are a ONG dedicated to all the above. we would love to post your recipe as well as link to your page so that people can read more of your great recipes. If you could please ok this by sending an email to mundofelizmx@gmail.com our Website is http://www.mundofeliz.com.mx

    Thank you for your time

    Mundo Feliz

  • Jennifer says:

    I can’t wait to try this. Tip: Make your quiche in a muffin tray so you can eat it on the go


  • Wow! This looks truly amazing, I have started to collect possible recipes for our family Christmas lunch and this one looks absolutely perfect, that crust sounds amazing and the flavours… mmmmm!! thanks for sharing.

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  • Vivi Radosavljevic says:

    That sounds good!

  • Golubka says:

    Thanks so much everyone, glad you’re enjoying the recipe :)

    Valeria, usually you can substitute the Irish moss with blended cashews.

    Vincent, thanks, I’ll check it out!

    Asha, I’ve heard of people using an oven on low heat instead of a dehydrator, but never tried it myself. I bet it would work.

  • Mindy says:

    Your recipes are amazing, and the photos are just stunning visually. It’s like visiting an art museum for me when I visit your blog.

  • Sweet Faery says:

    My first raw pie and I loved it (even though I didn’t have coconut meat)! Thanks so much for this recipe:

  • Zico says:

    What about coconut water? Zico or some other brand?

  • Vita Coco says:

    You can go with Vita Coco

  • Golubka says:

    Sweet Faery, SO thrilled that you liked it!

    Zico or Vita Coco, either one, but water fresh from a young Thai coconut is the best.

  • Kathy Weber says:

    I saw your recipe Portobello Mushroom and curried Spinach Quiche I really like very much I want to make it but I do not know what Garam Masala or chunky chat Masala is can these
    ingredients be changed to something else? Thanks a so much.


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