Updated: Mar 28, 2021
When I think of the Jewish people, I thought this image sums it up beautifully.
From freeing ourselves of slavery to escaping pogroms in Russia, surviving the Christian crusade or fleeing the Spanish inquisition, surviving (just) the Holocaust we have managed to free ourselves. Our freedom came at high price and none of us take it for granted.
Wishing you and your family a healthy, happy pesach (Passover) filled with joy.
Chag Sameach (happy festival) with love from Nava’s kitchen
Rice crust green goodness pie/quiche
Made this awesome green quiche with the most delicious, crunchy flavoursome red rice crust.
There is no cream or wheat or gluten in this pie. Loads of green goodness combined with ricotta and a handful of cheese.
After overdoing it with my last dish, I managed to stop after a small slice, but it was tough.
This baby is light and fluffy and sooooo morish. If you want a light dinner, a yummy lunch or a brunch idea, this Passover or on any occasion, I can’t recommend this enough.
Rice crust ingredients
3 ½ cups cooked red rice (heaped cup of uncooked rice) cooked in vegetable stock
30g melted butter
100g parmesan cheese
2 eggs beaten
Salt and pepper
Pre-heat oven to 220C
In a bowl, mix all of the rice crust ingredients and transfer to a 23cm spring form cake tin lined with baking paper
Spread the rice and firmly press the rice mixture into the bottom of the tin and all the way up the sides.
Place in the fridge for 15 minutes, then cook in the oven for 12 minutes
Remove from the oven, reduce heat to 190C and set a side
For the pie filling
1 tub soft ricotta 375g
1 teaspoon finely chopped dill
2 teaspoons dried parsley flakes
1 teaspoon onion powder
5-6 cloves garlic crushed
Salt and pepper to taste
1 cup grated cheese of your choice
2 tablespoons oil
280g fresh spinach leaves
1 medium zucchini, grated
2 medium zucchinis cut into circles
2 ½ cups broccoli, florets only
Pre-heat the oven to 190C
On a roasting tray lined with baking paper, place zucchini that has been cut into circles. Pour a little oil into a cup and using a basting brush, brush the zucchini with the oil. Sprinkle salt and pepper all over (be generous) and place in the oven and roast for 30 min.
While the zucchinis are roasting, prepare the remainder of the filling.
In a large frying pan, fry the garlic with the 2 tablespoons of oil until fragrant, stir in grated zucchini and broccoli florets, and stir for two minutes before adding the spinach. It will look like a huge amount but trust me it will wilt and shrivel up, so just keep stirring until all leaves have wilted.
Transfer to a sieve so the liquid will drain and set aside.
In a bowl, by hand, whisk the eggs add salt, pepper, onion powder, dried parsley and dill, add the ricotta and whisk to combine until smooth. Mix in the cheese, green vegetables and the roasted zucchini
Pour filling into the pie crust and cook in the oven for an hour or until quiche is firm, shouldn’t be wobbly. Please note the heat is according to my oven and every oven is different.
Sweet potato topping
500g sweet potato cut into circles.
Place in a roasting tray lined with baking paper drizzle with oil and roast on 200C same time as you roast the zucchini.
10 minutes before the quiche is done, take it out of the oven and place the potato slices in a circle overlapping one another and put back in the oven until quiche/pie is cooked through.