Tomato And Parsley Quiche
[Vegan, Gluten-Free]

To Make the Almond Garlic Bases:

1. Grind the flax seed in a spice or coffee grinder.
2. Blend macadamia nuts and garlic in a small food processor to form a “butter”.
3. Add everything to a mixing bowl and mix well.
4. Add plastic wrap to a pie dish and spread out the mixture with your hands. You can use a spoon to smooth it out later. It helps to keep your hands and spoon wet so the dough doesn’t stick.
5. Dehydrate at 165°F for 1-3 hours depending on how much time you have and how firm the top of the dough is. If you are strictly raw:  The crust will still be considered raw since the water is just evaporating and the mixture shouldn’t heat over 115°F.

To Make the Vegan Eggs:

1. Add cashews, carrots, and daikon to food processor and process until finely chopped.
2. Add in a little bit of water at a time and process for another good 10-20 seconds.
3. Add in the rest of the ingredients and mix well.

To Assemble:

1. Dehydrate crust for 3-4 hours until it is firm enough to hold its shape on its own.
2. Remove the crust from the pie dish and remove the plastic wrap.
3. Dehydrate crust for another 1-2 hours at 130°F.
4. Add in the filling, and dehydrate at 105°F for 6-8 hours.
5. Garnish with diced parsley and diced sun-dried tomatoes, drizzle with olive oil.