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OK, so this is a filling designed to go in a raw (dehydrated) base .... but no reason at all you can't simply put it in your favourite - PRE-BAKED pie crust/quiche base. It comes with great reviews, altho i haven't had a chance to try it in person yet .... i promise to give you my feedback as soon as i do.

Spinach Velvet Cream Quiche Filling

2 avocados
4 cups spinach
1/2 cup fresh cilantro
1/2 cup fresh dill (or 1 tsp dried)
1 tbs olive oil
3/4 cup zucchini, roughly chopped
lemon juice, to taste
1 or 2 garlic cloves
1/2 tsp onion powder
1/2 tsp sea salt or more if needed
Pinch of nutmeg (optional)

2 tbs soaked sun dried tomatoes, chopped (optional)
A few mushrooms marinated in a little oil and tamari, Nama Shoyu, Braggs or salt, chopped up

Blend all of the ingredients, except for the sun dried tomatoes and mushrooms, until smooth and consistent. Add water if too thick. If desired, fold sun dried tomatoes into spinach mixture.

Put some marinated mushrooms at the bottom of the shell crusts and pour filling on top. Decorate with a few mushrooms or chopped sun dried tomatoes. Refrigerate for up to 4 hrs or serve immediately.

Oh wow!!!

I am SO bookmarking this for Summer.

What's a dehydrated base? (I know NOTHING about the raw food movement!)

a dehydrated base is one that you "cook" at very low temp (less than 40 degrees celsius, about 115 deg fahrenheit) for a longer period in a dehydrator - usually at least 8 hours

for this recipe the creator did mini quiches in muffin pans i think .....

if you want the actual ingredients for the base, i can find those for you too.

but the filling would be fine in some little quiche pastry shells, pre-cooked - would make an awesome nibble for a party etc