Let's Have Brunch - Spinach, Swiss Chard and Feta Cheese Pie

If you like quiche then you will love this crustless veggie and feta pie. A nice addition to any brunch and it can be served in wedges or cut into small bite-size pieces for easy serving.

Bon appetite'!

Spinach, Swiss Chard and Feta Cheese Pie

 

2 tablespoons olive oil

2 lb. fresh spinach, rinsed and stemmed 

1 lb. Swiss chard, rinsed and stemmed

6 large eggs

1 cup crumbled feta cheese

3/4 cup grated Parmesan cheese

Ground black pepper

2 tablespoons pine nuts or walnuts, chopped

 

 

Preheat oven to 475 degrees Fahrenheit. Coat a 2 quart baking dish with 1 tablespoon of the olive oil.

 

1. Fill a large pot with water and bring to a boil. add the spinach and Swiss chard and cook until wilted, about 1 minute. Drain and let cool. Squeeze out as much liquid as possible and coarsely chop.

2. In a large bowl, whisk the eggs with the feta, 1/2 cup of the Parmesan, and pepper to taste. Stir in the spinach, Swiss chard, and nuts and mix thoroughly. Spoon the mixture into the baking dish and smooth out. Sprinkle the remaining 1/4 cup of Parmesan cheese on top. Drizzle the remaining olive oil over the pie and bake until golden brown and sizzling, 35 - 40 minutes. Let cool for about 5 minutes, then cut into small serving size wedges or squares, bite size cubes, or any other shape you may like, and serve.

 

This pie can be baked and refrigerated up to a day in advance. Bring to room temperature before reheating.