“Delightful Russian Brunch Vegetarian Quiche – A Symphony of Textures and Aromas”

Allergens

Milk, Eggs

Ingredients

• 1 pre
• baked pie crust (store
• bought or homemade)
• 2 cups spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 4 large eggs
• 1 1/2 cups milk
• 1 1/2 cups cottage cheese
• 1/2 cup feta cheese, crumbled
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Optional: 1/4 cup shredded cheddar cheese for the top layer

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a pan over medium heat, sauté spinach, mushrooms, and onions until they are softened and fragrant. Allow them to cool slightly.
3. In a large bowl, whisk together eggs, milk, cottage cheese, feta cheese, salt, and pepper. Stir in the cooled vegetables, cherry tomatoes, dill, and parsley.
4. Pour the mixture into the pre baked pie crust, ensuring an even distribution of ingredients. If using cheddar cheese, sprinkle it over the top layer of the quiche.
5. Bake for 35 40 minutes or until a knife inserted in the center comes out clean. Allow the quiche to cool slightly before serving.

Chef’s Insight

The combination of flavors in this vegetarian Russian brunch quiche is truly remarkable, making it an ideal choice for a special occasion or a lazy weekend morning. The blend of spinach, mushrooms, onions, and cherry tomatoes provides a delightful medley of textures and tastes that complement the richness of the cheese.

Notes

This recipe is perfect for a vegetarian brunch and can be easily adapted to accommodate various dietary preferences. The use of fresh herbs enhances the overall aroma and taste, making it an irresistible dish.