Chef and baker Amir Porat is very busy these days preparing for the holiday at Biscotti, his bakery in Bnei Brak. This year, he baked not only cheesecakes but also a collection of savory baked quiches and pies that are exceptionally delicious. We asked him for his recipes, and here they are.

All the recipes are for 26-cm. round baking dishes. The pastry and the base for all of them is the same, so if you want to make more than one, just multiply the quantities. When you’ve got the hang of it, improvise with whatever you like or have in the refrigerator.

THE PASTRY
✔ 200 gr. flour
✔ 100 gr. butter
✔ Pinch salt
✔ 1 egg
✔ 1 Tbsp. oregano (fresh or dry)
✔ 3 Tbsp. ice water

Mix all the ingredients in a mixer or food processor until pastry forms and is smooth. Wrap and chill in the refrigerator.

Roll out to 3 mm. thick and transfer to a round pie dish. Cover and return to the refrigerator.

THE CUSTARD BASE
✔ 2 egg
✔ 250 ml. cream
✔ 1⁄2 tsp. salt
✔ 1⁄4 tsp. black pepper
✔ Pinch ground nutmeg
✔ 1 Tbsp. flour

Beat together eggs and cream. Add seasoning and flour and mix until smooth.



SALMON AND CHEESE
✔ 200 gr. smoked salmon, coarsely chopped
✔ 3 sprigs green onion, chopped
✔ 2 Tbsp. fresh dill, chopped
✔ 100 gr. cream cheese
✔ 50 gr. Gouda cheese, grated
✔ 50 gr. kachkaval cheese, grated
✔ Custard base
✔ Unbaked pastry shell

Mix all ingredients, including the custard base. Pour into the pastry shell.

Bake at 170º for 30 to 40 minutes.



SPINACH AND RICOTTA
✔ 500 gr. fresh spinach leaves, washed and coarsely chopped
✔ 2 cloves garlic, minced
✔ Pinch salt and pepper
✔ 1 Tbsp. olive oil
✔ 250 gr. ricotta cheese
✔ 50 gr. Parmesan cheese, grated
✔ 50 gr. Mozzarella
✔ Custard base
✔ Unbaked pastry shell

Steam spinach with garlic, olive oil, salt and pepper in a covered pot for no more than 5 minutes or until spinach loses volume. Strain and chill. When chilled, add the cheeses and custard base, pour into pastry shell and bake at 170º for 30 to 40 minutes.



PEPPERS AND GOAT CHEESE
✔ 4 large red peppers
✔ 1 Tbsp. basil pesto
✔ Pinch salt and pepper
✔ A cylinder of From’ez cheese, sliced into discs
✔ 50 gr. kachkaval cheese, grated
✔ 50 gr. feta cheese, crumbled
✔ Custard base
✔ Unbaked pastry shell

Roast peppers in a preheated 220º oven for 20 minutes. Transfer to a bowl with cold water and leave for 10 minutes.

Peel peppers and slice into thin strips. Mix peppers with pesto, cheeses and custard base. Pour into pastry shell and bake at 170º for 30-40 minutes.

BROCCOLI AND PARMESAN
✔ 400 gr. broccoli florets
✔ 1 tsp. Dijon mustard
✔ Pinch salt and pepper
✔ 50 gr. Parmesan cheese, grated
✔ 50 gr. Mozzarella, crumbled
✔ 50 gr. Feta cheese, crumbled
✔ 2 liter water
✔ 1 tsp. salt
✔ Custard base
✔ Unbaked pastry shell

Bring water and salt to a boil. Place broccoli florets in the boiling water for 10 minutes. Strain and place in ice water to stop cooking and retain the green color.

Cut florets into 4- to 5-cm. pieces. In a bowl, mix broccoli, cheeses, mustard, salt and pepper. Add custard and mix well. Pour into pastry shell and bake at 170º for 30-40 minutes.

The recipes and photos are courtesy of Biscotti Bakery, 67 Hayarkon Street, Bnei Brak, (03) 570-4015/8. Kosher.


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