Mouthwatering Portuguese Brunch Delight: Vegetarian Quiche Lorraine with Spinach & Feta
Discover a mouthwatering, easy-to-make vegetarian Portuguese brunch recipe that combines the classic flavors of Quiche Lorraine with spinach and feta cheese. This delicious dish is perfect for entertaining guests or enjoying at home on your next weekend brunch.
Allergens
Eggs, Dairy
Ingredients
- 1 ready
- made pie crust
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 4 large eggs
- 1 1/2 cups milk or cream (or a dairy
- free alternative)
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- Fresh salad greens for serving
Instructions
- Preheat oven to 350°F (175°C). Roll out the pie crust and fit it into a 9 inch pie dish. In a mixing bowl, whisk together eggs, milk or cream, nutmeg, salt, and pepper. Evenly spread spinach over the bottom of the prepared pie crust. Sprinkle feta cheese on top of the spinach. Carefully pour the egg mixture over the spinach and feta. Bake for 45 50 minutes or until set. Allow to cool slightly before cutting into slices. Serve each slice atop a bed of fresh salad greens.
Chef’s Insight
The combination of spinach and feta cheese gives this dish a unique twist on the traditional Quiche Lorraine, making it a delicious vegetarian option for brunch.
Notes
To ensure a fluffy texture, make sure the eggs are at room temperature before whisking them together with the milk or cream.