What I love in particular about this spinach quiche is that it uses
and labneh, two great dishes / ingredients popular in Israel. Called pashtida (plural: pashtidot) in Hebrew, quiches in Israel are often made without a crust, as is the case here.
This spinach quiche recipe comes from Harduf, one of Israel's organic food companies, and was published in the Yediot Aharonot newspaper special section for Shavuot, May 2009.
Use a 30 cm x 20 cm / 9 in. x 13 in. baking dish
30 grams / 2 tablespoons butter
2 tablespoons olive oil
5-6 tablespoons white wine (optional)
500 grams / 1 pound fresh spinach, washed and dried
Salt and black pepper
480 grams / 1 pound labne
2 generous tablespoons tahini
2 eggs, beaten
1/2 cup flour
1/2 teaspoon baking powder
For the topping:
1/4 cup pine nuts
- Heat the olive oil or half the butter in a large frying pan or large pot on high flame.
- Add half of the spinach gradually, while constantly mixing with a wooden spoon.
- Add half of the white wine (optional), season with salt and pepper, mix well and cook until the leaves wilt, then place the spinach in a strainer.
- Repeat steps 1 - 3 with the rest of the spinach.
- Let spinach drain for 10 minutes then transfer the spinach to a large mixing bowl.
- Preheat the oven to 175°C / 350°F and grease the pan with a little olive oil.
- Add the labne, tahini, beaten eggs, salt and pepper and mix well.
- Mix in the flour and baking powder. Taste and adjust the seasoning with additional salt and pepper as needed.
- Pour evenly into the pan, cleaning the edges if necessary.
- Toast the pine nuts in a small pan over high heat, either dry or with a little bit of olive oil, until pine nuts are golden. Remove to a plate, blot pine nuts with a paper towel if you used olive oil, and then sprinkle them on top of the pashtida.
- Place the pan in the center of the oven and bake for 35 minutes or until it solidifies and the top is golden. Remove from oven and let sit for 10 minutes before serving.
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