Puffed Pastry Quiche
Zucchini, potato and Manchego pashtida (Leanne Shor)
active: 1 hr
This recipe originally appeared on The Nosher.
Americans don’t have nearly the appreciation that Israelis do for quiche. In the States, it’s an unimaginative brunch addition that never really shines. But in Israel, it’s the star of many lunch tables and an incredible dairy dinner. Not to mention Shavuot, which could literally be called the “quiche holiday.”
So what makes this Israeli-style quiche, known as a pashtida, so different than what you find elsewhere?
First, the filling is far more creamy rather than eggy. A combination of three different cheeses, milk and a touch of cream make this pashtida luxurious and rich.
Second, most traditional quiches have a pie crust bottom and are open on the top. In Israel, you can find many types of quiche —with crispy layers of phyllo dough, flaky puff pastry or even thinly sliced potatoes.
The beauty of this recipe is that you can easily switch up the vegetables in the filling depending on your taste and what you have. As long as you keep the cheese and milk ratios the same, you can be creative. Other combinations I love are sauteed mushrooms and onion, and leek and goat cheese.