Yam, Goat Cheese and Rosemary Quiche
Serve with a simple green salad on the side.
Yields 11” quiche
For the dough:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
13 tablespoons cold unsalted butter, cut into pieces
3-4 tablespoons ice water, plus 2 more, if needed
For the filling:
1 lb. yams
2 tablespoons butter
2 tablespoons olive oil
2 medium red onions, quartered and sliced
1 teaspoon sugar
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt, divided
1/2 cup heavy cream
2 egg yolks
4 oz. goat cheese
1. In a food processor, pulse flour, salt, and nutmeg to combine. Add butter and pulse until mixture resembles coarse meal. add 3 tablespoons ice water. Pulse until dough starts forming into dough. Add another tablespoon of water if needed. Turn dough out onto a work surface lined with plastic wrap. Form dough into a disk. Wrap tightly in the plastic, and refrigerate for at least 30 minutes.
2. Roll dough on a floured surface to a 15 inch round. Carefully move into a greased quiche pan, using your fingers to fit into the sides of the pan. Trim overhang. Prick with a fork. Return to the fridge for another 30 minutes.
3. Oven to 350 degrees.
4. Peel the yams, cut to four lengthwise, then slice into 1/4 inch thick slices. Arrange on a baking sheet lined with parchment paper, spray with oil and bake for 20 minutes, until fork tender. Cool on a rack.
5. Take the quiche pan out of the fridge, cover with aluminum foil and top with pie weights or dry beans. Bake for 20 minutes. Remove the aluminum foil and pie weights and bake for another 5 minutes. Remove from the oven and cool on a rack.
6. Heat butter and oil in a heavy bottom pan over medium-high heat. Add onion and sauté until it becomes golden-brown, about 15 minutes. Add sugar and rosemary, stir and continue sautéing for another 5 minutes. Add the yams, 1 teaspoon kosher salt and black pepper, mix and remove from the heat. Cool for 10 minutes.
7. Mix the heavy cream, egg, egg yolks and 1 teaspoon salt.
8. Arrange the onion-yam mixture on top of the baked dough. Crumble the goat cheese on top and push it gently into the mixture. Slowly pour the heavy cream-egg mixture on top. Bake in the oven for 20 to 25 minutes until set. Serve hot.
Zucchini and Cheese Pashtida
The popularity of the Pashtida, a crustless pie, peaks during the holiday of Shavuot. It’s a favorite for potluck parties, midweek dinners and easy entertaining.
The pashtida will usually include one or more seasonal vegetables, eggs and starch. Many include soft or hard cheeses.
Zucchini pashtida is one of the most popular and is available in both parve and dairy versions. For Shavuot I chose a version that includes two types of cheese.
Yields 9” square pashtida
1/4 cup olive oil
2 medium-sized onions, chopped
5 medium-sized zucchini, grated
1/4 cup chopped mint
1/2 cup cottage or ricotta cheese
1 cup grated parmesan
4 eggs, lightly beaten
1.5 cups self-rising flour
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1. Oven to 350 degrees. Grease a 9” x 9” pan.
2. Heat the oil in a pan over medium-hight heat and sauté the onion until transparent, about 8 minutes. Transfer to a large bowl.
3. Add the grated zucchini, mint, cottage cheese, parmesan and eggs and mix. Add self-rising flour, salt and pepper and mix again. Pour the mixture into the prepared pan and bake for 60 to 70 minutes, until the center is settled. Let the pashtida rest for 15 minutes before serving.