This super filling raw quiche might be great to serve to your guests. It makes about 12 servings and is super tasty with fresh salad with mustard dressing. This recipe is from my new book RAWsome Kids which you can pre-order now HERE.

Base

1 cup sprouted buckwheat
1 cup cashew or Macadamia nuts
1/4 cup gold flaxseed
1 small zucchini
1 white onion
1 clove of garlic
1 teaspoon of olive oil
1 tablespoon of tamari

Filling

1 cup cashew nuts
1 cup zucchini
1/3 cup water
1 teaspoon of white miso
2 teaspoons of nutritional yeast
1 tablespoon tamari
Handful of chives

Decoration

2 tomatoes
2 small zucchini
1 white onion

Directions

1. Blend cashews into flour, add the other ingredients except onions and make the pastry
2. Chop onion finely and gently mix into the base
3. Put the foil into a baking form and put your base into form
4. Blend all ingredients for the filling (except chives) in high speed blender until smooth. The filling shouldn’t be too watery. Chop the chives finely mix with the quiche filling. Pour over the base.
5. Slice tomatoes and zucchini into rounds, put on the top
6. Put quiche in the dehydrator for 5 hours, then cut and serve