Lebanese Quiche (with Za'atar and Labneh) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">350g labneh (strained yogurt cheese)</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">2 medium onions, thinly sliced</li><li class="ingredients-single-item">2 tbsp olive oil, plus extra for drizzling</li><li class="ingredients-single-item">3 tbsp za'atar spice blend (or mix dried thyme, sumac, sesame seeds)</li><li class="ingredients-single-item">2 tbsp fresh mint, chopped</li><li class="ingredients-single-item">100g feta cheese, crumbled</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tsp dried mint</li><li class="ingredients-single-item">1 lemon, zested</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) quiche dish or tart pan with removable bottom</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Food processor (optional for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour and salt in a large bowl or food processor. Add the cold butter cubes and rub in with your fingertips (or pulse in processor) until the mixture resembles fine breadcrumbs. Cold butter is crucial for creating those flaky layers in your pastry as it melts during baking and creates steam pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, one tablespoon at a time, just until the dough comes together into a ball. Be careful not to overwork the dough or add too much water, as this will develop the gluten and make your pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, ensuring your pastry will be flaky and not shrink during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, prepare the filling. Heat 2 tablespoons of olive oil in a large frying pan over medium-low heat. Add the sliced onions with a pinch of salt and cook slowly for about 15-20 minutes until they're soft, caramelized, and golden brown. The slow caramelization develops their natural sweetness, which will balance the tangy labneh beautifully. Add the minced garlic and cook for another minute until fragrant. Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness, making it large enough to line your quiche dish with a slight overhang. The thin, even pastry ensures a crisp base that can support the creamy filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully lift the pastry into your quiche dish, pressing it gently into the corners without stretching it. Trim any excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork to prevent air bubbles forming during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the pastry case with parchment paper and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5 minutes until the pastry is firm but not browned. This pre-baking ensures your pastry will be crisp, not soggy, once the filling is added.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the labneh and eggs until smooth and well combined. The labneh's thickness creates a rich, creamy texture that's lighter than traditional quiche fillings made with heavy cream. Stir in 2 tablespoons of the za'atar (reserving 1 tablespoon for topping), the fresh mint, lemon zest, cooled caramelized onions, and crumbled feta. Season with salt and pepper to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the filling into the partially baked pastry case, spreading it evenly. Sprinkle the remaining za'atar and dried mint over the top, then drizzle with a little olive oil to help the spices bloom during baking and create an aromatic crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 25-30 minutes until the filling is set but still has a slight wobble in the center when gently shaken. This ensures your quiche will have a luxuriously tender texture rather than becoming rubbery from overbaking. The top should be golden and fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool in the tin for 10 minutes before carefully removing. This resting period allows the filling to set fully while the residual heat gently finishes the cooking process. Serve warm or at room temperature for the fullest flavor development, garnished with extra fresh mint if desired.</li></ol>