Pashtida (Israeli Crustless Quiche)

Another Shavuot-inspired dish that can & should be made year-round!

Pashtida is one of our favourite dishes around this time of year: Easy to make, very adaptable to whatever ingredients you have at hand, and a great way to use up spring produce! What will you put in yours?

Recipe is below after the break, finished dish is throughout the video, enjoy!
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Pashtida
Serves 8–10

1 tablespoon olive oil
1 brown onion, finely chopped
2 cloves garlic, chopped
450g courgette, grated
80g (1 cup) parmesan, finely grated
150g (1 cup + 3 tablespoons) self-raising (self-rising) flour, sifted*
Sea salt and cracked black pepper
6 eggs, lightly beaten
300g (1 ½ cups) ricotta, cut into 1cm cubes
180g (1½ cups) frozen peas, thawed and crushed
2 tablespoons store bought pesto – or homemade pesto

*If you don’t have self-rasing flour, substitute with 150g (1 cup + 2 ½ tablespoons) plain flour and 2 teaspoons baking powder, be sure to mix the flour and baking powder well before adding to the rest of the ingredients*

Preheat oven to 200°C (400°F). Heat the oil in a medium non-stick frying pan over high heat. Add the onion and garlic and cook for 3–4 minutes or until lightly golden.

In a large bowl place the courgettes, parmesan, flour, salt and pepper and onion and garlic, and mix to combine. Make a well in the centre, add the eggs and mix to combine.

Fold through the ricotta, peas and pesto and spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper.

Bake for 25–30 minutes or until golden and a skewer inserted comes out clean. Allow to cool slightly and cut into slices to serve.