Rawsome Raw Quiche

By Chef: Eva Hajkova
Posted: March 2, 2015


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Making a decent quiche without the use of flour, eggs, cheese and butter is a challenge enough; throw into the mix an all-raw ingredient list and you may be wondering if it’s even possible. The answer is YES! Instead of wheat-based flour and butter, this recipe calls for macadamia nuts, flax, buckwheat and olive oil to make the perfect savory pie crust. Instead of eggs, the filling is a flavorful combination of creamy macadamia nuts (or cashews), zucchini, chives, and a miso/nutritional yeast combo to give it a cheesy flavor sans the actual cheese. This recipe may take its inspiration from a classic quiche, but is really extraordinary all on its own. Enjoy!


  • 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
  • 1 cup cashew or macadamia nuts
  • 1 cup zucchini
  • 1 teaspoon of white miso
  • 2 teaspoons of nutritional yeast
  • 1 tablespoon tamari
  • Handful of chives
  • 2 small zucchini
  • 2 tomatoes
  • 1 white onion


  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.
  5. Chop the chives finely mix with the quiche filling. Pour over the base.
  6. Slice tomatoes and zucchini into rounds, put on the top
  7. Put quiche in the dehydrator for 5 hours, then cut and serv