Ingredients
Quiche
- 5 sheets filo pastry
- 1-2 tbsp for the tin vegetable oil
- 30g salted butter, melted
- 1 courgette, coarsely grated
- 12 basil leaves
- 100g flaked hot-smoked salmon
- 3 large eggs
- 200ml baladna cooking cream
- 100ml Baladna milk
- 50g Baladna cream cheese
How it's made!
- Preheat your oven to 190°C.
- Lay out the filo pastry sheets on a clean surface and brush each sheet with melted butter.
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes, or until the onion is soft and translucent.
- Add the diced zucchini and red bell pepper to the skillet and cook for an additional 5-7 minutes, or until the vegetables are tender.
- In a mixing bowl, whisk together 3 large eggs, 1/4 cup of Baladna milk, and 1/4 cup of Baladna heavy cream. Season with salt and pepper to taste.
- Spoon the cooked vegetables into the mini tart shells.
- Pour the egg mixture over the vegetables in each tart shell, filling them about 3/4 of the way full.
- Sprinkle the shredded Baladna cheddar cheese over the top of each quiche cup.
- Bake the mini quiche cups in the preheated oven for 20-25 minutes or until the egg is set and the cheese is melted and golden brown.
- Garnish with fresh herbs, if desired, and serve.
Video tutorial
More Fresh Recipes
Tartines with labneh, roasted red grapes and walnuts
Preheat your oven to 190°C.Line a baking sheet with parchment paper.In a mixing bowl, toss the red grapes with the walnuts, 1 teaspoon of sugar, and a drizzle of extra-virgin olive oil.Spread the grape and walnut mixture out onto the prepared baking sheet and bake in the preheated oven for 15-20 minutes or until the grapes are soft and the walnuts are lightly toasted. While the grapes and walnuts are roasting, toast the sourdough bread slices in a toaster or under the broiler until they are golden brown and crispy.In a small mixing bowl, combine the Baladna labneh with the minced garlic and season with sea salt and pepper to taste.Spread a generous amount of the labneh mixture onto each slice of toasted sourdough bread.Top each slice of bread with the roasted grapes and walnuts.Drizzle each toast with a little bit of extra-virgin olive oil.Serve the labneh toasts with grapes and walnuts immediately.
Summer Salad with Labneh
Heat a large pan over medium-high heat. Arrange the pita triangles in a single layer in the pan. Drizzle with extra-virgin olive oil and sprinkle with 1 tablespoon of za'atar and a pinch of salt. Cook the pita chips for 2-3 minutes on each side, or until they are crispy and golden brown. While the pita chips are cooking, scoop 1 cup of Baladna labneh into a serving bowl. Drizzle the labneh with extra-virgin olive oil and sprinkle with a pinch of za'atar and salt. Stir well to combine. Once the pita chips are done cooking, transfer them to a plate and serve with the flavorful labneh dip. In a small mixing bowl, whisk together 1 ½ teaspoons of honey and 1 tablespoon of vinegar. Slowly drizzle in extra-virgin olive oil while whisking until the dressing emulsifies and thickens slightly. In a large mixing bowl, combine the mixed greens, sliced radish, and halved cherry tomatoes. Drizzle the dressing over the salad and toss well to coat. Enjoy