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"Cheese" and tomato Quiches

Prep Time:

90 mins

Total Time:

12 hours





About the Recipe

These raw vegan quiches are so good and are another absolute favorite in my home.


Quiche crusts

330g of peeled and chopped carrot

1 cup of pumpin seeds then freshly ground

1/4 cup od chia seeds the freshly ground

2 brazil nuts then freshly ground

4 pre soaked (rehydrated) dehydrated tomatoes

Quiche filling

3/4 cup of cashews then freshly ground

1/4 cup of seseme seeds then freshly ground

1/2 cup of water

2 cloves of garlic

1/4 tsp of dried basil

1/4 tsp of dried oregano

1/4 tsp of dried fennel

1/4 tsp of onion powder

1/2 tsp of cayanne pepper

1/2 tsp of smoked paprika

1 tsp of tamari

The juice of 1/2 a lemon

1 peeled, chopped and grated carrot

1 finely chopped red onion


20 fresh chopped cherry tomatoes

1 tsp of dried oregano

1 tsp of dried basil


Step 1 begin preparing the quiche crust by putting all of the ingredients except the 4 pre soaked rehydrated tomatoes, into a high powered blender and blend until a pulp consistancy.

Step 2 transfer the pulp mixture and the rehydrated tomatoes to a food processor and blend until well compined.

Step 3 Remove mixture from food processor, press into two 6 inch wide 1.5 inch deep individual pie tins and put into a dehydrator at 110f to dehydrate for 12 hours.

Step 4 After the quihe crusts have dehydrated for 8 hours remove the m from the dehydrator.

Step 5 Prepare the quiche filling by putting all of the ingredients into a high powered blender and blend until thick and smooth.

Step 6 Transfer the mixture into a mixing bowl.

Step 7 Mix in the grated carrot with a spoon.

Step 8 Spread the quiche filling into the crusts and add the chopped cherry tomatoes and dried herb toppings.

Step 9 Return the quiches to the dehdrator for another 4 hours.

Step 10 Serve and enjoy.

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