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Labneh quiche for brunch
19 Dec 2016
Brunch originated in England in the late 19th century and became popular in the United States in the 1930s. It is a combination of breakfast and lunch and it is my favourite way of entertaining. No one has to get up at the crack of dawn and if your guests leave early enough, there is still time for a late afternoon nap. If they don't leave, the party can just continue. Absolutely nothing wrong with that.
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.
