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Asparagus and Herb Pashtida

Asparagus and Herb Pashtida

Israel’s popular pashtida is sort of like a crustless quiche: the perfect savory vehicle for celebrating veggies with loads of cheese.

By Rose HattabaughDecember 7, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

A pashtida is an Israeli savory quiche-like casserole, usually crustless and often filled with a mixture of vegetables and cheese, sometimes meat. Pencil-sized asparagus works best, but if only fatter spears are available, cut them in half lengthwise so they cook quickly and have good distribution in the baking dish. Serve the pashtida warm or at room temperature with a leafy salad for a light but complete meal.

Tip

Don’t forget to trim the tough bottoms off the asparagus spears. Also, don’t forget to grease the baking dish with 1 tablespoon olive oil to help ensure the pashtida will not stick when slices are removed for serving.

Ingredients
  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 1

    pound asparagus (see headnote), trimmed

  • 6

    large eggs

  • 2

    tablespoons half-and-half

  • Kosher salt and ground black pepper

  • ⅓

    cup finely chopped fresh dill

  • 4

    scallions, thinly sliced

  • 2

    ounces sharp white cheddar cheese OR Gruyère cheese, shredded (1 cup)

  • Lemon wedges, to serve

Step 1

Heat the oven to 400°F with a rack in the upper-middle position. Brush a 9-by-13-inch baking dish with the oil. Place the asparagus in an even layer perpendicular to the length of the dish.

Step 2

In a large bowl, whisk together the eggs, half-and-half and ½ teaspoon each salt and pepper. Fold in the dill, scallions and cheese. Pour the mixture evenly over the asparagus.

Bake until the eggs are puffed and set, 18 to 20 minutes. Serve warm or at room temperature, cut into squares, drizzled with additional oil and with lemon wedges on the side.

Step 3

Optional garnish: Finely chopped fresh chives

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