Creamy mushroom quiche warm from the dehydrator
CRUST
3 c raw soaked walnuts
1/4 c flaxseeds, ground
1 garlic clove
1/2 tsp dried thyme
1/2 tsp dried tarragon
1/2 TBSP Bragg
salt and freshly ground pepper to taste
FILLING
3/4 c chopped scallions or sweet onions
3 1/2 c chopped mushrooms
1/3 c olive oil
2 tsp Celtic Sea Salt
juice of 1 1/2 lemons
pinch of ground nutmeg
1 c raw soaked walnuts
1 1/2 tsp psyllium husks
1 c distilled water
Crust:
combine all crust ingredients in food processor
process until a dough is formed & walnuts well chopped
Lightly oil a 10 in pie pan
press the crust in & dehydrate overnight
FILLING:
Marinate the scallion & mushrooms in olive oil and braggs for at least 1 hour
In blender combine remaining ingredients & blend until smooth
Combine wi marinade
pour into crust
chill 1 hour