Photo credit: LeAnn Shor
Prep Cook Ready In
15 minutes 50 minutes 1 hour 5 minutes

You Are Going to Crave This Easy Israeli Quiche

Cooking this zucchini, potato, and Manchego pashtida on repeat.

In the U.S., we don’t have nearly the appreciation that Israelis do for quiche. In the States, it’s an unimaginative brunch addition that never really shines. In Israel, however, it is the star of many lunch tables, and an incredible dairy dinner year round. Not to mention Shavuot, which could literally be called the “Quiche Holiday.”

So what makes this Israeli-style quiche, known as a pashtida, so different than what you find elsewhere?

First, the filling is far more creamy, rather than eggy. A combination of three different cheeses, milk, and a touch of cream make this pashtida luxurious and rich.

Second, most traditional quiches have a pie crust bottom, and are open on the top. In Israel, you can find many types of quiche —with crispy layers of phyllo dough, flakey puff pastry, or even thinly sliced potatoes.

The beauty of this recipe is that you can easily switch up the vegetables in the filling depending on your taste and what you have. As long as you keep the cheese and milk ratios the same, you can be creative! Other combinations I love are sautéed mushrooms and onion, and leek and goat cheese.

Photo credit: LeAnn Shor


  • 1 sheet puff pastry, thawed but cold
  • 2 Yukon Gold potatoes, partially steamed and thinly sliced 
  • 3 Tbsp olive oil
  • 3 eggs
  • 1 zucchini
  • 1 onion
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup shredded Manchego
  • 1/2 cup shredded Parmesan
  • 3-4 Tbsp Boursin cheese
  • beaten egg for egg wash
  • sesame seeds


  1. Preheat the oven to 375 degrees F. Sauté the onion and zucchini in 2 Tbsp olive oil until tender and slightly caramelized. Set aside in a bowl to cool slightly.
  2. Spray a 9- or 10-inch pie pan with nonstick cooking spray, then drizzle the remaining Tbsp olive oil to coat the bottom of the pan. Spread the thinly sliced potatoes over the bottom of the pan in a circular pattern, each piece overlapping slightly. Set aside.
  3. In a medium size bowl, whisk the 3 eggs, cream, milk, Parmesan, and Manchego to combine. Season with 1/2 tsp salt and 1/2 tsp black pepper.
  4. Add the sautéed vegetables to the egg and milk mixture, stir to combine. Pour the mixture over the potatoes in the pan.
  5. Cut a large 11-inch circle out of the puff pastry. Place the pastry on top of the filling in the pan. Gently fold the edges under and crimp. Brush the beaten egg on top, and sprinkle generously with sesame seeds.
  6. Bake for 45-50 minutes, until the top is a deep golden brown color.
  7. Serve with a big leafy salad and fried eggplant.

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