Quiche with Sourdough Crust

Embark on a delicious journey with my latest creation: a savory quiche featuring a homemade sourdough crust that adds a touch of artisanal flair.

The sourdough crust, carefully crafted to achieve just the right balance, brings a rustic yet comforting element to the table. It pairs seamlessly with the velvety custard filling, creating a delightful harmony of flavors and textures. This quiche isn’t just a dish; it’s a testament to the joy of home cooking and the simple pleasures found in a well-made meal.

The best part is how you can customize it to your liking and how effortless it is to make!

Why use sourdough crust?

For one the flavor is incredible! Sourdough crust yields a rich, buttery, depth of flavor that is truly one of a kind. It is long fermented in the fridge and contains healthy bacteria that eat up most of the gluten and sugar. This makes it easier to digest for most.

The acidity from the sourdough adds a very mild tang that pairs wonderfully with both sweet and savory dishes.

Additionally, it is a great way to use up some of that sourdough discard!

This particular recipe will focus on the method and ingredients needed for the quiche filling specifically. If you would like to use a sourdough pie crust you can find my recipe for that here.

Do I have to use sourdough crust?

Feel free to use any pie crust you would like. A store-bought one would do just fine or if there is a recipe you have and want to use- that works too!

What to use for the filling?

Get creative with what you put in your quiche! They are meant to be customizable. This recipe will be vegetarian and loaded with fresh veggies. But we do like to add pasture-raised sausage from time to time. You could also add some bacon. Here are some other ideas for filling options:

• Bacon or pancetta
• Gruyere or Swiss cheese
• Onion or shallots
• Spinach
• Mushrooms
• Cherry tomatoes
• Feta or goat cheese
• Chorizo or sausage
• Bell peppers
• Cheddar or pepper jack cheese
• Green onions
• Diced ham
• Swiss cheese
• Zucchini
• Bell peppers
• Ground breakfast sausage
• Black beans
• Jalapeños

Savory quiche pairs nicely with a fresh salad and some crunchy pumpkin seeds!

How to make quiche with sourdough crust

Ingredients & Equipment

• 1 sourdough pie crust OR any preferred pie crust
• 5 eggs
• salt & pepper to taste
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1 cup diced veggies (peppers, onion, mushrooms, spinach, etc.)
• 1 cup shredded cheese of choice (I use cheddar)
• optional toppings: breakfast sausage, bacon, chives, black beans, jalapenos etc.

You will need:

• 1 9-inch pie pan
• parchment paper
• dried beans, rice, or pie weights
• mixing bowl
• rolling pin
• measuring cups and spoons

Instructions

• Preheat your oven to 350 degrees F.

• Allow the sourdough crust to rest at room temperature for 15-20 minutes. This will make it easier to roll out.

• Place the dough on a liberally floured surface and roll the dough into a rough 12-inch circle shape with about a 1/8-inch thickness. Tip: flour the rolling pin to avoid sticking.

• Start by rolling the dough from the center to outward and turning it after each roll.

• Use your rolling pin to lift the pie crust into the pie dish and press the crust into the dish.

• Using your thumb and index finger, pinch the dough gently together in a decorative pattern or simply fit the crust to the pie dish.

• You can trim any excess dough with a knife or simply fold the dough into itself. Make sure the edges are at least 3mm thick to avoid them collapsing.

• Pierce some holes in the bottom of the crust before baking.

• I like to chill the pie crust for about 30 minutes before baking. However, this is optional.

Blind bake the sourdough crust

Blind baking is a technique in baking where a pie or tart crust is partially or fully baked before adding the filling.

The process involves placing a layer of parchment paper or aluminum foil over the crust and weighing it down with pie weights or dried beans. This helps prevent the crust from puffing up or becoming soggy when the filling is added later.

• Place a piece of parchment paper over the sourdough crust. I like to crinkle it up first so it fits easier.

• Then add some dried beans (3-4 cups), rice, or pie weights on top and bake for 15 minutes.

• After 15 minutes, remove the parchment paper and weights and bake for another 10 minutes or until it starts to brown a bit.

Make the quiche filling

• In a medium mixing bowl whisk together the eggs, milk, and cream.

• Add the salt & pepper, veggies, meat (if using), and cheese and mix until everything is combined.

• Pour the quiche filling into the pie crust (it is okay if it is warm) until almost full. Be careful not to fill it to the brim as it could overflow.

• Top with more cheese if desired. Increase your oven to 375 degrees F and bake for 30-35 minutes or until the middle of the quiche is cooked through.

• Once done, allow the quiche to cool for a few minutes before slicing and serving warm.

• Quiche with a sourdough crust last 2-3 days in the fridge in an airtight container.

More sourdough recipes:

• Sourdough Discard Egg Muffins
• Sourdough Discard Garlic Knots
• Simple Sourdough Recipe
• Sourdough Skillet Meal