Ramadan Savory Egg Custard with Cheese and Herbs

Name: Ramadan Savory Egg Custard with Cheese and Herbs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 8 count large eggs, at room temperature; 1¼ cups (300 g) labneh (strained yogurt cheese), at room temperature; 1 cup (240 ml) whole milk, at room temperature; 3 slices (90 g) whole wheat bread, torn into bite-sized pieces, day-old or lightly dried; ¾ cup (25 g) fresh flat-leaf parsley, roughly chopped; ¼ cup (8 g) fresh mint leaves, roughly chopped; ¼ cup (8 g) fresh dill, roughly chopped; 2 teaspoons (8 g) nigella seeds (kalonji); ¾ teaspoon (4 g) fine sea salt; ½ teaspoon (1 g) freshly ground black pepper; 1 tablespoon (14 g) unsalted butter, for buttering the baking dish; ½ teaspoon (1½ g) ground sumac (optional)

From the MyKitchenBank Kitchen

A protein-rich Middle Eastern baked egg custard blending creamy labneh (strained yogurt cheese) with fresh herbs, nigella seeds, and torn whole wheat bread. Perfectly suited for iftar or breakfast, this savory custard is moist, aromatic, and satisfying. The custardy center stays creamy while the top sets to a light golden color, making it an elegant yet simple dish that celebrates the flavors of the Levant.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: 1 custard (6 servings)

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Steps

Before you start

Preheat oven to 375°F (190°C)
Bring eggs and milk to room temperature (about 20 minutes)
Tear bread into bite-sized pieces and have all herbs washed and roughly chopped
Have labneh at room temperature for easier mixing

1
Prepare the custard base
- In a medium mixing bowl, whisk together the 8 room-temperature eggs until well combined (about 1 minute).
- Add the 1.25 cups (300 g) labneh and whisk until mostly smooth with only small chunks remaining—do not over-mix or the labneh will become grainy.
- Slowly whisk in the 1 cup (240 ml) milk until the mixture is creamy and homogeneous.
- Season with 0.75 teaspoon (4 g) salt and 0.5 teaspoon (1 g) black pepper.
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Ready when: Mixture is smooth and pourable with no visible lumps
Tip: Whisk the labneh gently to avoid making it stringy; if it does break, strain the custard through a fine sieve before baking
2
Assemble in baking dish
- Scatter the 3 slices (90 g) torn bread pieces evenly across the buttered 9×13-inch (23×33 cm) baking dish.
- Distribute the 0.75 cup (25 g) chopped parsley, 0.25 cup (8 g) chopped mint, and 0.25 cup (8 g) chopped dill over the bread.
- Pour the custard mixture slowly over the bread and herbs, allowing it to settle.
- Use a fork to gently distribute any bread pieces that float to the top.
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Ready when: Bread is submerged and herbs are evenly distributed throughout
Tip: Let the assembled dish rest at room temperature for 5 minutes to allow the bread to absorb some custard before baking
3
Season and bakeOven 375°F / 190°C
- Sprinkle the 2 teaspoons (8 g) nigella seeds evenly over the top of the custard.
- If using, dust with the optional 0.5 teaspoon (1.5 g) sumac for color and subtle tang.
- Place the baking dish in the preheated 375°F (190°C) oven for 32–35 minutes.
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Ready when: Top is light golden brown, edges are set but center still jiggles slightly when the pan is gently shaken (internal temperature 160°F / 71°C at the center when checked with an instant-read thermometer)
Tip: Start checking at 32 minutes; overbaking will make the custard rubbery. A slight wobble in the very center is perfect—it will continue to cook as it cools
4
Rest before serving
- Remove from the oven and let the custard rest in the baking dish for 5 minutes at room temperature.
- This allows carryover cooking to finish and helps the custard set just enough to hold its shape when portioned.
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Ready when: Center no longer jiggles when gently shaken

Good to know

Tips

This dish is ideal for iftar (breaking the fast) during Ramadan because it is rich in protein, slow to digest, and satisfying without being heavy
Labneh is key to the creamy, custardy texture—do not substitute with regular yogurt without straining it first, as the extra liquid will make the custard watery
Tear the bread by hand rather than chopping to create irregular, porous pieces that absorb the custard better and create a more interesting texture
Serve with warm pita bread, pickled vegetables, and olives for a traditional Middle Eastern iftar spread

Make ahead

You can assemble the custard in the baking dish up to 8 hours ahead (cover and refrigerate). Bake directly from the fridge, adding 2–3 minutes to the cooking time. Do not freeze the unbaked custard.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat gently: cover with foil and warm in a 300°F (150°C) oven for 10–12 minutes until just heated through. Serve at room temperature or warm; do not microwave, as it can make the custard tough and watery. Not suitable for freezing.

Substitutions

labneh (strained yogurt cheese) → Greek yogurt (full-fat, strained overnight in cheesecloth). Labneh has a thicker, tangier profile, but Greek yogurt works well and will yield a slightly lighter, more pourable custard
whole wheat bread → Sourdough bread or regular white bread. Whole wheat provides nutty flavor and nutrition, but any sturdy bread works; avoid soft white sandwich bread as it becomes mushy
parsley, mint, dill → Use any combination of fresh herbs: cilantro, oregano, or basil (use 1 cup total chopped fresh herbs). The herb mix can vary by region and season; adjust to taste and what is available
nigella seeds (kalonji) → Sesame seeds, za'atar, or dukkah. These add a different flavor and texture but are equally traditional in Middle Eastern baked egg dishes