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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Jessica Nicholson
[email protected]This corn and cheese pashtida is the perfect comfort food. It's cheesy, creamy, and oh-so-delicious.
Xolane Sediela
[email protected]I love that this corn and cheese pashtida is crustless. It makes it so much easier to make.
Aaron Scallion
[email protected]This corn and cheese pashtida is a great way to use up leftover corn. It's also a great dish to make for a crowd.
Anthony Ngwenya
[email protected]I've never made a corn and cheese pashtida before, but this recipe made it so easy. I'm definitely going to make it again.
Danuja Basnayake
[email protected]This corn and cheese pashtida is the perfect dish to serve for a special occasion. It's elegant and delicious.
Thanh Huynh
[email protected]I made this corn and cheese pashtida for my husband's birthday and he loved it. He said it was the best quiche he's ever had.
Namatovu Habibah
[email protected]This corn and cheese pashtida is a great way to get your kids to eat their vegetables. My kids love it!
arghavan jahanbakhsh
[email protected]I love that this corn and cheese pashtida is crustless. It makes it so much easier to make and it's just as delicious.
Victoria Chinemerem
[email protected]This corn and cheese pashtida is the perfect comfort food. It's cheesy, creamy, and oh-so-delicious.
Kifayat Mughal
[email protected]I've made this corn and cheese pashtida several times and it's always a hit. It's a great dish to serve for breakfast, brunch, or lunch.
Ruten Ru
[email protected]This recipe is a keeper! It's so easy to make and the results are always amazing. The corn and cheese are perfectly melted and the crustless quiche is light and fluffy.
Chinwo Miracle
[email protected]I made this corn and cheese pashtida for a potluck and it was a huge success! Everyone loved it. I'll definitely be making it again.
Walter Balram
[email protected]This corn and cheese pashtida is a great way to use up leftover corn. It's also a great dish to make for a crowd, as it's easy to double or triple the recipe.
Lacie Matthias
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've made it for brunch, lunch, and dinner, and it's always a hit.
Zahidbaloch Zahidbaloch
[email protected]This corn and cheese pashtida was a hit at our family dinner! It was easy to make and turned out perfectly. The corn and cheese were creamy and flavorful, and the crustless quiche was light and fluffy. We'll definitely be making this again.