Surprisingly easy and delicious, this recipe has many variations. The original recipe called for spinach. I didn’t have any so I use broccoli with great results. The crust can be made with a variety of nuts or seeds.
- 1 cup sunflower seeds or ground almonds or walnuts
- 1 cup raisins or pitted dates
- ½ cup tahini
- ⅓ cup lemon juice
- ¼ cup Nama Shoyu
- ⅓ of a large red bell pepper
- 2-3 cloves of garlic
- 1 ¾ cups raw pine nuts, cashews, macadamia nuts or a combination
- 2 cups chopped broccoli (or spinach)
- ½ cup diced red or yellow onion
- ½ cup chopped mushrooms or ¼ cup dried mushrooms that have been rehydrated in a bit of water
- ½ TBL Italian seasoning
- ½ tsp ground pepper
Combine the crust ingredients in food processor and process until mixture stick together. Press firmly into a 9 inch pie pan, making sure the crust evenly covers the sides and bottom of the pan.
Toss the chopped broccoli (or spinach), onions and mushrooms with the Italian seasoning and pepper in a medium bowl and set aside.
Place remaining ingredients in a high-speed blender and blend until smooth. Add to the bowl and stir to mix well.
Pour mixture into the pie crust. Spread evenly.
Cut into wedges and serve. A slice of quiche with a tossed salad makes a hearty meal.