Mouthwatering Brazilian Veggie Quiche with Cheesy Crust: A Culinary Masterpiece for Vegetarians

Allergens

Dairy (eggs, cheese, half-and-half) - Gluten (wheat flour) - Nut (nutmeg)

Ingredients

• 1 1/2 cups all
• purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 3 tablespoons ice water
• 2 cups chopped fresh vegetables (spinach, mushrooms, bell peppers)
• 1 cup shredded Mozzarella cheese
• 4 large eggs
• 1 1/2 cups half
• and
• half
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup crumbled feta cheese

Instructions

1. In a large bowl, combine flour, Parmesan cheese, and salt. Add cold butter cubes and use a pastry cutter to cut the butter into the mixture until it forms coarse crumbs.
2. Gradually add ice water and mix until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
3. Preheat your oven to 400°F (200°C). Roll out the chilled dough and fit it into a greased 9 inch quiche dish. Trim excess dough and refrigerate while preparing the filling.
4. In a large bowl, combine chopped vegetables, Mozzarella cheese, eggs, half and half, salt, black pepper, nutmeg, and crumbled feta cheese. Mix well.
5. Pour the vegetable mixture into the prepared crust, ensuring an even layer.
6. Bake for 40 45 minutes or until golden brown and a knife inserted in the center comes out clean. Allow to cool slightly before slicing.

Chef’s Insight

Make sure to preheat your oven and have all ingredients prepared before starting to ensure an even bake.

Notes

Serve this dish with a refreshing fruit salad for a complete meal.