Pashtida With A Crust Recipes

PASHTIDA

Pashtida image

My friend Rachel was visiting from Israel last week and made a delicious pashtida for us. Unfortunately, she left before I could get her recipe, though I will try to track it down. While looking for other pashtida recipes on the net, I chanced upon this one by Joan Nathan. Haven't tried it yet, but with these ingredients, how can it be bad? Let me know what you think.

Provided by Sarah Chana

Categories Savory Pies

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

5 large potatoes, peeled (about 3 pounds)
6 large eggs
2 teaspoons salt
ground pepper (a few grinds)
1 teaspoon cumin
2 tablespoons chopped fresh parsley
1/2 teaspoon turmeric
6 garlic cloves, mashed
1 onion, grated

Steps:

Preheat the oven to 350 degrees and grease a 9-by-13-inch baking pan.
Place the potatoes in a saucepan in water to cover. Bring the water to a boil and simmer, uncovered, about 20 minutes or until the potatoes are soft. Drain and mash the potatoes.
Beat the eggs until frothy. Add the salt, pepper, cumin, parsley, turmeric, garlic and onion. Fold in the potatoes and mix well.
Spread in a baking pan and bake in the oven for about 50 minutes or until the top is golden and crusty and the potatoes spring away from the sides of the pan. Cool slightly before cutting.

Nutrition Facts : Calories 243.7, Fat 4, SaturatedFat 1.2, Cholesterol 158.6, Sodium 649.5, Carbohydrate 43, Fiber 5.4, Sugar 2.7, Protein 9.7

CORN AND CHEESE PASHTIDA (CRUSTLESS QUICHE)

Corn and Cheese Pashtida (Crustless Quiche) image

We are a busy family and make simple, crustless quiches (pashtidas) all the time, using whatever vegetable we have in the fridge, tossing everything together in a bowl. Only the baking takes time. The leftovers keep in the fridge for several days and reheat beautifully. The recipe is easily adaptable to tastes and feeds several for lunch or dinner, alongside a salad.

Provided by Vita258

Categories Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

400 g corn (or other shredded vegetable, e.g. sweet potato, zucchini, broccoli or spinach)
5 eggs
2 cups cottage cheese (or other soft white cheese)
1/2 cup parmesan cheese or 1/2 cup cheddar cheese
1 cup flour
1 teaspoon baking powder
1 cup cream (or milk)
1 teaspoon salt
pepper

Steps:

Preheat oven to 180C (350F).
Use oil or butter to grease a baking pan.
Remove the corn kernels from the cob. (If using zucchini or sweet potato, grate or slice finely. Spinach should be cooked with a little oil in a pan and drained of its water.).
In a large bowl, scramble the eggs. Add the cheeses and cream to the eggs. Add the vegetable. Slowly stir in the flour, salt, and pepper.
Pour the mix into the greased baking pan.
Place in the oven and bake for approximately 45 minutes, or until the top and edges become very lightly brown.

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