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Israeli Leek Pashtida (Quiche)
Today we’re taking you on a culinary journey to the heart of Israeli cuisine with a dish that is beloved in every household. Get ready to be introduced to our version of Quiche, known locally as Pashtida! Today’s variant features the subtle sweetness of leek, giving it a distinctive and delightful twist. 
Ingredients
Prepared pie crust (or homemade if you prefer)
1
large leeks, white and light green parts only, cleaned and thinly sliced
3
Large Eggs
4
Cream or whole milk
1 Cup
Shredded cheese (we love a blend of Gouda and Feta for an extra Israeli touch)
1 Cup
Garlic, minced
2 Cloves
Extra virgin olive oil
2 Tbsp
Salt and black pepper to taste
Fresh Thyme leaves
1 Tsp
Instructions
Step 1
Preheat your oven to 180°C (350°F). Sauté the leeks and garlic in olive oil over medium heat until they soften and become fragrant. Add a sprinkle of salt to help draw out their moisture.
Step 2
In a large bowl, whisk together the eggs, cream or milk, thyme leaves, salt, and pepper. Stir in the sautéed leeks, garlic, and the shredded cheese blend.
Step 3
Pour the leek and egg mixture into the prepared pie crust, smoothing the top with a spatula.
Step 4
Bake the Pashtida for 30-35 minutes, until it sets and the top turns a beautiful golden brown.
Step 5
Let it cool for a few minutes before slicing and serving. Your homemade Israeli Leek Pashtida is ready to be savored!
Our Leek Pashtida is creamy, flavorful, and has a beautifully crisp crust. The added za'atar gives it an unmistakably Israeli flavor profile that you're sure to love. So, whether for a Shabbat meal or a weekday dinner, this dish is a perfect choice. Beteavon!
Recipe made with our
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424 Salt110 grYes
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