by Leanne Shor
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.
Ingredients:
1 sheet puff pastry, thawed but cold
2 Yukon Gold potatoes, partially steamed and thinly sliced
3 tablespoons olive oil
3 eggs
1 zucchini
1 onion
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup shredded Manchego
1/2 cup shredded Parmesan
3-4 tablespoons Boursin cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
beaten egg for egg wash
sesame seeds
Directions:
1. Preheat the oven to 375 F. Saute the onion and zucchini in 2 tablespoons olive oil until tender and slightly caramelized. Set aside in a bowl to cool slightly.
2. Spray a 9- or 10-inch pie pan with nonstick cooking spray, then drizzle the remaining tablespoons olive oil to coat the bottom of the pan. Spread the thinly sliced potatoes over the bottom of the pan in a circular pattern, each piece overlapping slightly. Set aside.
3. In a medium size bowl, whisk the 3 eggs, cream, milk, Parmesan, Manchego and Boursin to combine. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
4. Add the sauteed vegetables to the egg and milk mixture, stir to combine. Pour the mixture over the potatoes in the pan.
5. Cut a large 11-inch circle out of the puff pastry. Place the pastry on top of the filling in the pan. Gently fold the edges under and crimp. Brush the beaten egg on top and sprinkle generously with sesame seeds.
6. Bake for 45-50 minutes, until the top is a deep golden brown.
7. Serve with a big leafy salad and fried eggplant.
This is not pashtida. While you can have any filling, there is no puff pastry. The reason that this is so good, is the eggy batter that’s super dense and delicious; there is no cheese, it is not ‘creamy’. I don’t think they even sell boursain in Israel. Maybe consult someone who has been in Israel in the last 20 years before you post this garbage. Israeli culture is not there for you to pull content from. It is a rich history, over 6 million people, who all have lots of pride for our culture and country. Being Jewish is not the same as being Israeli, don’t act like it is. This is not a traditional Jewish dish, just a local Israeli dish. Not everything in Israel is for all Jews. This garbage is incredibly offensive.
I didn’t even see the potatoes! What is that? Did you just look around the kitchen to see what you could slap together? This is why European Jews and Israelis hate North American Jews. They don’t have their own culture so they bastardize ours. Y’all may be Jewish by blood, but you are not culturally Jewish. The same people who call themselves Jewish despite their mother not being a Jew. That is the most basic piece of knowledge someone can have. Leave our cultures alone and go mispronounce some hebrew words and holidays, that is your culture.
This looks disgusting