Courgette, pea, and ricotta pashtida

A great recipe for children to help make

  • place PRE 20 minutes
  • place COOK 30 minutes
  • place SERVES 8-10
  • printicon

Pashtida is an Israeli no-crust quiche. This version uses solid ricotta and a combination of courgettes and peas but you can swap in whichever vegetables your family prefers or what’s in season.

The addition of pesto takes this from a simple traybake to something that your friends and family will request time and time again — at least mine do.

The recipe is a great one for children to help make and it’s a firm favourite with my family.


  • Preheat oven to 200°C.

  • Heat the oil in a medium non-stick frying pan over high heat. Add the onion and garlic and cook for 3–4 minutes or until lightly golden.

  • Place the courgettes, parmesan, flour, salt and pepper and onion and garlic in a large bowl and mix to combine. Make a well in the centre, add the eggs and mix to combine.

  • Fold through the ricotta, peas and pesto and spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper.

  • Bake for 25–30 minutes or until golden and a skewer inserted comes out clean. Allow to cool slightly and cut into slices to serve.


If you don’t have self-raising flour, you can substitute with 150g plain flour and 2 tsp baking powder, mix well before adding to the rest of the ingredients.


1 tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, chopped
450g courgettes, grated
80g parmesan, finely grated
150g self-raising flour, sifted
Sea salt and cracked black pepper
6 eggs, lightly beaten
300g ricotta, cut into 1cm cubes
180g frozen peas, thawed and crushed
2 tbsp store bought (or homemade) pesto

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