Pashtida

Pashtida is a savoury baked egg-and-vegetable pie, closer to a crustless quiche than a classic pastry. It grew into an Israeli home-cooking staple, especially popular around the dairy-focused Shavuot holiday, though it's eaten as an everyday main throughout the year rather than staying tied to any single occasion.

What it really is

Eggs and milk whisk together into a custard base, and vegetables — spinach, zucchini and mushroom are all common — fold through along with a generous amount of cheese, sometimes with a starchy element like potato or leftover rice added for body. The whole mixture pours into a baking dish, usually without any pastry crust underneath, and bakes until the custard sets fully and the top browns slightly. Unlike a French quiche, there's no expectation of a buttery crust; the dish stands on the egg-and-vegetable filling alone.

The lack of a crust is the defining structural difference from a quiche. Pashtida is built to be simpler and quicker than a proper quiche, skipping the pastry base entirely — a version baked in a crust is closer to importing a French dish wholesale than making a genuine pashtida.

How it's served

• Warm or at room temperature, cut into squares or wedges.
• As a main course for a dairy meal, or a side alongside other dishes.
• Often made ahead and served the next day, since it holds up well once cooled.

How to write it on the menu

• Flag the egg and dairy.
• It's naturally vegetarian.
• Say what vegetables are included, since the recipe varies significantly by household and season.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.