CORN AND CHEESE PASHTIDA (CRUSTLESS QUICHE)
We are a busy family and make simple, crustless quiches (pashtidas) all the time, using whatever vegetable we have in the fridge, tossing everything together in a bowl. Only the baking takes time. The leftovers keep in the fridge for several days and reheat beautifully. The recipe is easily adaptable to tastes and feeds several for lunch or dinner, alongside a salad.
Provided by Vita258
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C (350F).
- Use oil or butter to grease a baking pan.
- Remove the corn kernels from the cob. (If using zucchini or sweet potato, grate or slice finely. Spinach should be cooked with a little oil in a pan and drained of its water.).
- In a large bowl, scramble the eggs. Add the cheeses and cream to the eggs. Add the vegetable. Slowly stir in the flour, salt, and pepper.
- Pour the mix into the greased baking pan.
- Place in the oven and bake for approximately 45 minutes, or until the top and edges become very lightly brown.
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A Simple Fil-Am Family
[email protected]I made this pashtida for my husband's birthday party and it was a huge success. Everyone raved about how delicious it was. I'll definitely be making this again for other special occasions.
Nusrullah Chohan
[email protected]This corn and cheese pashtida is a must-try for any cheese lover. The filling is rich and creamy, and the crust is perfectly flaky. I can't wait to make this again!
Danbou Haydara
[email protected]This pashtida was disappointing. The corn and cheese filling was watery and the crust was soggy. I won't be making this again.
Durga Pandit
[email protected]This was the perfect dish to bring to our neighborhood block party. It was easy to transport and everyone loved it. I'll definitely be making this again for our next potluck.
Maria Yussuf
[email protected]This pashtida was a little bland for my taste. I think I'll add some more spices next time.
Ram Pukar
[email protected]This corn and cheese pashtida is a delicious and easy-to-make dish. I love that it's crustless, because it saves me time and calories. I also appreciate that it can be made ahead of time, which makes it perfect for busy weeknights.
Dalmar Xasan
[email protected]This recipe was a disaster! The filling curdled and the crust was raw in the middle. I'm not sure what I did wrong, but I definitely won't be making this again.
Tiffany Green (Internally Poetic)
[email protected]I made this pashtida for my family and they loved it! Even my picky kids ate it all up. It's a great recipe to have in your back pocket for a quick and easy weeknight meal.
Nqobane Mhlakaza
[email protected]Not a fan. The filling was too dry and the crust was too thick and doughy. I think I'll stick to my usual quiche recipe.
Baby Randy
[email protected]OMG! This corn and cheese pashtida is heavenly. The corn and cheese filling is rich and flavorful, and the crust is perfectly flaky. I can't wait to make this again!
Abdurrahman Alqurashi
[email protected]This recipe was a little more time-consuming than I expected, but it was worth it! The pashtida turned out beautifully and tasted even better than it looked.
ariel watts
[email protected]This corn and cheese pashtida was a hit at our potluck! Everyone loved the creamy, cheesy filling and the crispy, buttery crust. It's a great dish to make ahead of time, too, which is always a plus.