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serving of Corn and Cheese Pashtida Crustless Corn Quiche being lifted from a baking dish

Corn and Cheese Pashtida (Crustless Corn Quiche)

Corn and Cheese Pashtida (Crustless Corn Quiche) is the perfect blend of sweet corn and gooey cheese enveloped in a fluffy, golden crust that you won't find in any other dish.
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine Jewish
Servings 6
Calories 409 kcal

Ingredients
  

  • 800 g 28 oz frozen corn, thawed
  • 600 g 21 oz cottage cheese
  • 5 eggs
  • ⅔ cup flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoon salt
  • 1 cup cheddar cheese shredded

Instructions
 

  • Preheat the oven to 190C/375F.
  • In a large bowl blend together corn with eggs, cottage cheese and salt. Mix flour, cheese and baking powder in. Stir until smooth batter forms.
    800 g 28 oz frozen corn, thawed, 600 g 21 oz cottage cheese, 5 eggs, ⅔ cup flour, 1 ½ teaspoon salt, 1 cup cheddar cheese, 1 teaspoon baking powder
    cottage cheese being added to corn and other ingredients to make Corn and Cheese Pashtida Crustless Corn Quiche
  • Pour the corn batter into a prepared baking pan. Bake for 1 hour.
    final step of placing the filling in a casserole dish prior to baking to make Corn and Cheese Pashtida Crustless Corn Quiche

Nutrition

Calories: 409kcalCarbohydrates: 46gProtein: 26gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 172mgSodium: 1149mgPotassium: 576mgFiber: 4gSugar: 3gVitamin A: 532IUVitamin C: 10mgCalcium: 284mgIron: 2mg
Keyword casserole, cheese, corn, Pashtida, quiche
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