Chef Joeys Herb And Mushroom Quiche Dairy Free Recipes

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CRUSTLESS HERB AND MUSHROOM QUICHE



Crustless Herb and Mushroom Quiche image

Make and share this Crustless Herb and Mushroom Quiche recipe from Food.com.

Provided by dianna619

Categories     Low Cholesterol

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup mushroom, sliced
16 ounces egg substitute
1/3 cup flour
1 teaspoon baking powder
16 ounces fat-free cottage cheese (I use low fat 2% )
2 tablespoons chopped fresh basil
1/2 cup chopped fresh parsley
1/4 cup scallion, thinly sliced
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Steps:

  • Preheat oven to 400, Lightly spray 10" pie pan with cooking spray.
  • (May want to line with 2 strips of parchment paper).
  • Cook mushrooms 2-3 minutes in a non stick pan to eliminate some of their moisture ( I use a 10" saute pan and then use the same pan instead of a pie pan ).
  • Combine mushrooms and rest of ingredients, pour into pan.
  • Bake for 15 minutes, then reduce temp to 350 and bake for 35-40minutes longer.
  • Let cool 10 minutes on a rack before serving.

Nutrition Facts : Calories 91.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 4, Sodium 420.5, Carbohydrate 9.8, Fiber 0.5, Sugar 2.5, Protein 12.5

CHEF JOEY'S HERB AND MUSHROOM QUICHE (DAIRY FREE)



Chef Joey's Herb and Mushroom Quiche (Dairy Free) image

Had a problem with the fridge and had my puff pastry thaw on me, so, I'm trying to find ways to use it up fast. This morning I put this quiche together and used a sheet of my pastry for the bottom crust. You need to bake the crust first then fill it thus making it somewhat time consuming. I suggest you do part (or all) of this Quiche ahead of time if you're going to make it for breakfast.

Provided by Chef Joey Z.

Categories     Savory Pies

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

1 (17 1/3 ounce) package puff pastry (I used one sheet)
4 ounces blue cheese (I used grated Sheese)
1 (10 ounce) package monterrey jack cheese (I used vegan)
3 eggs
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
3/4 cup coconut milk
salt and pepper
1 (16 ounce) package white button mushrooms (stems removed and chopped)
3 stocks celery (chopped)
6 green onions (chopped)

Steps:

  • Preheat oven to 350'F. Put rack in the middle of the oven.
  • On a lightly floured surface, roll out one sheet of puff pastry and put it into a 9 inch pie pan. I wish I had a square pie pan, it would be easier to use, but a round one works OK.
  • Put the rolled out puff pastry into your pie pan leaving the edges hang over a little because the pastry will shrink.
  • Poke holes "all over" the puff pastry and bake for 20 minutes. Let cool and prepare your ingredients.
  • In a non-stick saute pan cook the celery and green onions until slightly soft, add the mushrooms and saute for about 3 more minutes. Set this aside.
  • Chop up your herbs and grate your cheese.
  • Whisk up the eggs and add the milk and salt and pepper. Give it a good stir. At this point I mixed the sauteed veggies to the egg milk mixture and gave it another good stir.
  • Once the puff pastry shell is cooked remove it from the oven -- leaving the oven on.
  • Take 1/2 the blue cheese and sprinkle it onto the bottom of the puff pastry crust. The other half will go on top. Then sprinkle the the Monterrey jack cheese on the bottom and up the sides of the puff pastry. If you don't use it all save what you have left for the top.
  • Add the veggie, egg/milk mixture into the puff pastry crust. Sprinkle with the fresh herbs and sprinkle the rest of the cheese you have left on top.
  • Bake for 40-45 minutes.
  • Bon Appetit!

Nutrition Facts : Calories 868.2, Fat 57, SaturatedFat 25.3, Cholesterol 137.5, Sodium 996.7, Carbohydrate 65.5, Fiber 2.8, Sugar 22.1, Protein 25.7

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