• 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.
• Make sure to 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

• 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 & Bake

• In a medium mixing bowl whisk together the eggs, milk, and cream.
• Add the salt & pepper, diced 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.