Description
This no-crust quiche or casserole is made with whatever you have on hand. Not quite as light as a traditional quiche, you will still love its versatality and flavor!
Ingredients
Extra Virgin Olive Oil
2 T Panko or regular bread crumbs
2 c chopped onion
1 can drained corn or 2 c fresh corn
Kosher salt and Black Pepper
3 large eggs – divided or not
3/4 c whole milk Greek yogurt or sour cream
1/2 c plus 2 T of cheese
4 ounces Halloumi, sliced but optional
1/4 c whole milk, 1/2 and 1/2 or heavy cream
1/4 c all-purpose flour
3 T fresh herbs or seasoning
Instructions
Place a rack in upper third of oven and preheat to 350. Grease a 9″ pie tin or casserole dish with cooking spray or olive oil. Dust with breadcrumbs and tap out excess.
In a large skillet heat 3 T of oil over medium heat. Add the onions and cook, until soft, about 8 -10 minutes. Stir in corn and then let cool. (If using fresh uncooked corn, add to onions after 5 minutes.)
In a large bowl stir together the eggs, (whip the egg whites separately if you want a lighter casserole) yogurt, 1/2 c of grated cheese and milk. Stir in flour and seasonings of choice, 1 t of kosher salt and some fresh black pepper.
Pour the mixture into the prepared pan, smoothing the surface. Top with Halloumi slices if using, and sprinkle with 2 T of remaining cheese. Sprinkle with 2 T of breadcrumbs.
Bake until firm and golden-brown, about 60 minutes. Pashtida should be golden brown. If it isn’t feel free to run under broiler. Remove from oven.
Let cool for a few minute and serve warm or let cool completely and serve at room temperature.
Notes
See above post for ingredient options.
Pashtida can be wrapped well in plastic wrap and keeps for about 1 week refrigerated. Reheat in microwave.
Thanks Jewish Holiday Cookbook and the Jewish Food Society for inspiration.
