Print this post
PASHTIDA - COURGETTE AND RICOTTA BAKE

PASHTIDA - COURGETTE AND RICOTTA BAKE

Pashtida is an Israeli no crust quiche that makes the best of the dairy products and fresh vegetables that are on offer wherever you are in Israel. Our version uses solid ricotta and a combination of Courgettes (zucchinis) and peas. The addition of pesto takes this from a simple traybake to something that your friend and family will request time and time again (at least mine do!).

*If you don’t have self-rasing flour substitute it 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.

  • 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

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 courgette, 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. Serves 8–10.