Chef Joeys Herb And Mushroom Quiche Dairy Free Recipes

CHEF JOEY'S SPANAKOPITA CASSEROLE (DAIRY FREE)

Steps:

• Remove the puff pastry from its package and let it thaw for at least 40 minutes.
• Cut up your potato and add enough water to cover. Boil until fork tender.
• In the mean time, melt the coconut oil in a large saute pan.
• Saute the onion for a few minutes, then add the shallots and garlic, saute until all are transparent.
• Add the cleaned spinach, kale and nettles. I found I had to add them a little at a time to the saute pan because there was so much.
• Add the chicken broth into the saute pan as you add the greens. When the greens mixture is totally cooked remove from the saute pan and set aside to cool. The chicken broth should have reduced down considerably. Don't use the liquid if there is any left, just discard it or use it in something else.
• Shred the cheese and add the eggs and combine well and set aside.
• Check the puff pastry to see if its thawed out enough to roll. If it is, take one of the sheets and roll it out to fit into a 9x9" casserole dish. Make sure you get all the air bubbles out from under it while placing it in the casserole dish.
• Combine the cooled greens/onion/garlic mixture in the cheese and egg mixture. You might want to stick this in the freezer for 5 minutes to help it cool faster. Don't forget its in there, you don't want it to freeze.
• Add a little more coconut oil to the saute pan and saute the mushrooms until they get soft, then add the liquid smoke. Mix it up a little more.
• Remove the greens from the freezer if they're still in there.
• Layer the mushrooms on the bottom of the casserole first. Then the greens/onion/garlic mixture. Then the potatoes that you cooked.
• Salt and pepper the potatoes.
• The 9 x 9" casserole dish should be full to the top. Fold the sides of the puff pastry over on top of the potatoes and add the top piece of puff pastry tucking the sides inches This will keep the juices inches You don't have to roll out the top piece of pastry, it should fit perfectly on the top of the casserole.
• Brush the top of the pastry with beaten egg if you wish. It makes the top look nice and golden brown.
• Bake in a 350'F oven for 40 minutes.
• When you take the casserole out the top will probably be puffed up. Just let it sit and cool on a wire rack, the top will drop down.
• Serve hot.
• Bon Appetit!

HERBED MUSHROOM QUICHE

Steps:

• Saute mushrooms in margarine or butter.
• Cool to room temperature.
• Drain any liquid that accumulates.
• Preheat oven to 400*F.
• Prick pie crust with a fork several times.
• Pre-bake pastry for 5 minutes.
• In a medium-sized bowl, combine the cheese and basil.
• Place cooled mushrooms in the pie shell.
• Sprinkle cheese-basil mixture over the mushrooms.
• Beat the eggs,water,milk powder,salt and pepper in a bowl until blended.
• Pour over cheese.
• Bake 30 minutes or until a knife inserted in the center comes out clean.

HERB AND MUSHROOM QUICHE - FROM GET CRACKING!

Steps:

• Preheat oven to 375*.
• If you are making a 'crustless' quiche, spray a 9" deep-dish pie plate well with cooking spray. Set aside.
• Heat oil in a large skillet over medium/high heat. Add mushrooms and onions. Cook until mushrooms are soft.
• Stir in seasonings and set aside to cool slightly.
• Whisk eggs and cream until well combined. Stir in the mushroom mixture, cheeses and parsley.
• Pour into the pie shell or prepared pie plate. Bake for approximately 20 - 25 minutes, or until a knife inserted into the center comes out clean.
• Let rest for 10 minutes before serving.