Using a mixer, combine the labneh with the sugar in a large bowl and mix on medium speed until well combined and fluffy.
Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.
Mix in Greek yogurt, vanilla and flour until smooth.
Pour filling onto crust and bake 38-40 min until edges are set and center jiggles slightly. Cool room temp for 30 min, then 4 hours or overnight in fridge. Enjoy plain, or topped with honey caramel sauce (recipe below) and chopped pistachios.