Labneh quiche for brunch

This quiche is very quick to make and with a good loaf of bread, some cheese and some fruit, you are sorted.

Labneh quiche with roasted tomatoes and ham

Serves 12

Ingredients

For the crust

Place the following in processor:

250 ml flour
250 ml parmesan cheese, finely grated
100 g soft butter
5 ml smoked paprika

Method

Process until it comes together in a ball of pastry – rest for 20 minutes (if you can).
Press dough with your fingers into the quiche pan.

For the filling

250 ml sour cream
6 eggs
250 ml double cream yogurt
salt and pepper
150 g smoked ham
1 x 300 g jar Bedouin Cream Cheese Labneh - Garlic Flavour - or 250 g feta
100 ml grated cheddar cheese
2-3 truss tomatoes

Method

Preheat oven to 180 C. Whisk the eggs, sour cream, yogurt and salt and pepper and pour into the prepared crust. Sprinkle the grated cheese over the top. Now arrange all the other ingredients in/on the egg custard. Your quiche must not only taste good, but also look amazing. Bake for 40-45 minutes or until the quiche and crust are golden brown and cooked through. Allow to cool, before you cut it.

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