Photography: Daniel Lailah. Styling: Tali Gon-Assif.
Photography: Daniel Lailah. Styling: Tali Gon-Assif.

Maakouda – Moroccan Quiche

Maakouda is a popular quiche in North African cuisine. When making, pay attention to the weight of the filling so that the quiche doesn't fall apart

In North African cuisine, Maakouda comes in this larger quiche iteration, as well as smaller fried fritters similar to latkes. The thing to remember when making crustless pies on the stove is the connection between its filling and the binding ingredients, so it can’t be too heavy or it will fall apart in the flipping. I like to start the cooking on the stove, until partially cooked through, then transfer it to the oven to get a nice, uniform browning. Of course, make sure to use a pot that is oven safe.

Ingredients for Maakouda - Moroccan Quiche

  • 5 carrots large, peeled
  • oil a few drops
  • 1 onion medium size, chopped
  • 1 ½ teaspoons Salt
  • 4 parsley stalks finely chopped
  • 1 hard boiled eggs peeled and chopped
  • 1 slice of bread soaked in water and squeezed
  • 5 eggs
  • ½ teaspoon ground black pepper
  • 2 teaspoons lemon juice
  • ½ teaspoon turmeric
  • 5 tablespoons (75 ml) oil


  • 1. Place the carrots in an oven safe pot, or dutch oven, around 9 inches (22 cm) in diameter, add enough water to cover, and cook over medium heat for about 30 minutes until soft. Drain and mash the carrots with a fork.

  • 2. Heat a few drops of oil in a skillet and steam the carrots and the onion and cook for a few minutes until they start to brown. Add a small amount of the salt and transfer to a deep bowl.

  • 3. Add the parsley, hard-boiled egg and bread to the bowl, and stir together. Add the remaining eggs, seasonings and the rest of the salt and stir until the mixture is smooth.

  • 4. In a pot with iron handles, heat the oil until shimmering, pour the mixture into the pot and even out. Cook covered over a medium flame for about 25 minutes until the eggs are set and the quiche starts to brown. Remove from the heat.

  • 5. Using a sharp knife, separate the edges of the quiche from the sides of the pot. Place a large plate next to the pot and carefully flip the quiche onto it. After lightly greasing the pot, return the quiche to it, with the less brown side facing down. Continue cooking over a low flame for about 25 minutes until brown. In the meantime, preheat the oven to 350ºF (180ºC).

  • 6. Transfer the quiche to the oven and bake for 45 to 50 minutes.

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This recipe is courtesy of “Hashulchan” website.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.