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.

www.my-easy-cooking.com

About Nina Timm

I am the owner and sole editor of the 2012 Eat Out Award-winning blog, My Easy Cooking. I cook, I style and I photograph every single day of my life. I run a cooking school for groups such as team building, birthday parties, friendship groups, domestic workers and children.