Pashtida
Discover the savory delight of Pashtida, a classic Israeli crustless quiche brimming with vibrant vegetables and creamy cheeses. This one-pan wonder combines sautéed onions, grated zucchini, and carrots with a rich blend of feta and mozzarella, all bound together with a light, fluffy batter made from eggs, milk, and flour. Enhanced with fresh parsley and a touch of seasoning, Pashtida is baked to golden perfection, delivering a dish that’s as versatile as it is delicious. Perfect for brunch, a light dinner, or meal prepping, this baked casserole is both easy to make and irresistibly satisfying. Serve it warm or at room temperature for a wholesome, crowd-pleasing meal that’s packed with flavor.
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Recipe Information
Ingredients
- 1 large onion
- 2 tablespoons olive oil
- 2 medium zucchini
- 1 large carrot
- 100 grams feta cheese
- 100 grams grated mozzarella cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons fresh parsley
Instructions
Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish or quiche pan.
Finely dice the onion. Heat a large skillet over medium heat, add the olive oil, and sauté the onion until soft and translucent, about 5 minutes.
Grate the zucchinis and carrot using a box grater. Squeeze out excess moisture from the grated vegetables using a clean kitchen towel or paper towel.
In a large mixing bowl, combine the sautéed onions, grated zucchini, grated carrot, feta cheese, and grated mozzarella cheese. Mix well.
In a separate bowl, whisk together the flour and baking powder. Gradually add this mixture to the vegetable and cheese mixture, stirring to combine.
In another bowl, whisk the eggs, milk, salt, and black pepper until smooth. Pour this egg mixture into the vegetable-flour mixture and stir until evenly combined.
Finely chop the parsley and fold it into the mixture.
Pour the mixture into the greased baking dish and smooth the top with a spatula.
Bake for 30-35 minutes, or until the pashtida is set in the center and the top is golden brown. To check for doneness, insert a toothpick into the center—it should come out clean.
Remove the pashtida from the oven and let it cool for 5-10 minutes before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 8686 mg | 378% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 55.6 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1758 mg | 135% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
