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April 22, 2018

Labneh Quiche with roasted tomatoes and ham

Posted on November 7, 2016 by in baked goods, eggs

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Labneh Quiche

This Labneh quiche is going to change your opinion about a quiche. It changed my daughter’s.

I packed this labneh quiche with robust flavors such as smokey gypsy ham, roasted tomatoes and garlicy labneh. The labneh is from the Bedouin Cream Cheese Labneh Range.

Labneh Quiche


People often ask me if my family “likes” everything I make or bake. The truth is, I am very blessed and they eat most meals with great gusto. Little Missy however has this thing about quiches. It’s too eggy, to watery (I beg your pardon, mine is never watery!) and these are just two of her excuses. I changed my pastry recipe and she started to warm up a little. She would nibble at the cheesy crust and eventually get one or two forks full of the filling in her mouth. It was however always a struggle.

Then last week I made this labneh quiche and she had nothing bad to say. Eureka…… we have a winner. This is a show stopper quiche, feeds quite a few people and I will be happy to serve this for breakfast or dinner and anywhere in between. It is delicious hot or cold.

Labneh Quiche

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 20min(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 Flavor

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 op. 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 is golden brown and cooked through. Allow to cool, before you cut it.

Labneh Quiche

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5 Responses to “Labneh Quiche with roasted tomatoes and ham”

  1. Trudie Grundlingh 7 November 2016 at 12:04 pm #

    jou resepte kook!!

    • nerinatimm 16 November 2016 at 10:37 am #

      Duisende dankies Trudie!

  2. Patricia 11 November 2016 at 6:09 am #

    Hallo Ninna, ek is gek oor jou resepte baie dankie daarvoor. Nina ek het nog nooit hierdie roomkaas gesien nie, by watter handelaar kan ek dit koop.

    • nerinatimm 16 November 2016 at 10:36 am #

      Baie dankie Patricia, jy kan die labneh by enige Checkers in die Wes-Kaap kry, maar as jy elders bly, kan jy dit vervang met feta.

  3. Elma 15 December 2016 at 1:45 pm #

    Klink heerlik. Kan jy asb noem watter grootte quiche pan gebruik jy – en as mens dit in ‘n groter pan wil maak, hoe pas ek d bestanddele aan?
    Baie dankie!


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