Make a perfect Sourdough Crust Quiche, filled with all your favourite fixings! The custard egg filling plays so nicely with the flakey crust.
Quiche is a truly perfect meal option. It's got all your good fats, protein, and carbs in one dish. You can eat it at any temperature and leftovers are amazing. Customize it with what you have on hand or what your crew will eat.
Other great ways to feed a crowd are to make a giant Cast Iron Dutch Baby or go easy with Instant Pot Brown Rice Pudding. All of these will sit and cook while you do morning chores. Need a dinner option? Cast Iron Lasagna also feeds a bunch!
Key Ingredients
Crust - I finally perfected a sourdough pie crust that is amazing!
Custard - Eggs, milk, and flour combine to the best creamy custard to pair with the flakey crust.
Filling - Pick your meats, cheese, and veg and throw it all in!
How to Make Sourdough Crust Quiche
***See recipe card below for precise measurements and instructions.***
Check out my Sourdough Pie Crust recipe for details on making your own crust. It makes two nice, thick crusts for your quiche.
Step 1: If using meats, fry them up until cooked.
Step 2: Sauté your veggies in bacon fat or any other fat.
Step 3: Crack open your eggs!
Step 4: Whisk in milk, flour, and herbs.
Step 5: Dock the crust so it doesn't puff up, and par bake it.
Step 6: Add cheese to the bottom of both crusts.
Step 7: Add sautéed fillings of choice.
Step 8: Top up with the custard, and bake!
FAQs
This is a super easy dish to make vegetarian. Just think through all of your ingredients carefully to make sure you aren't using any animal fats even in the crust. If you make your crusts ahead to freeze, just label the bags well so you know if you used butter or lard. This is also a great way to feed a crowd as you can make a variety of quiche all at the same time, both meat and vegetarian.
This makes two large quiche, and I always recommend making the full recipe. Bake them off and you can either keep in the fridge or wrap well and store. You can even pre cut and freeze the wedges. My guys love packing quiche when they go out hunting, because quiche tastes great both hot and cold! Simply add a lid to store in the fridge, and you can either enjoy cold or reheat in the oven.
Pie plates are great, whether metal or glass. I have even seen cast iron pie plates. You can definitely use a skillet if you have one with deep enough walls. After you make this a few times you will learn how deep of a dish is required. And you can even use two totally different dishes, just making sure to remove the smaller one from the oven sooner.
This is a custard, so the very center should still wobble when you shake the pan, it doesn't need to be totally firm yet. You can also insert a knife in the center and it should come out relatively clean.
Photos by Dante from Shire by the Sea
More Recipes You'll Love
Hey friends, don't forget to follow me over on Instagram, cause if you like me here, I post there a LOT! I'm also on YouTube with tutorials and Facebook for all sorts of things.
If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Sourdough Crust Quiche
Ingredients
Sourdough Crust:
- 350 grams all-purpose flour
- 2 teaspoons salt
- 230 grams chilled butter cut into cubes
- 230 grams sourdough discard
- ¼ cup ice water as needed
Custard:
- 8 large eggs
- 3 cups whole milk
- 1 cup all-purpose flour
- 4 tablespoons butter or other fat melted
- 2 teaspoons salt
Filling Options:
- 2 cups sliced mushrooms
- 1 large onion diced
- 8 slices bacon cut into ¼-inch pieces
- 2 cups grated cheese
- Basil leaves chopped
Instructions
Crust:
- Pre-chill all crust ingredients in cold fridge or freezer before use for best results, about 10-15 minutes.
- Combine all ingredients into your food processor or mixer.
- In food processor pulse for 4-5 seconds. In mixer, mix on low until dough looks crumbly but may be dry and not adhere. If the dough doesn’t come together after mixing for at least 30 seconds then add one tablespoon of chilled water at a time until dough sticks together better and is able to form a ball.
- Remove and form into a dough ball on cutting board and divide into two equal halves. Shape each half into a rough round disk. Wrap each in plastic for at lease an hour in a refrigerator or overnight for a more developed sourdough crust.
- When dough is ready to roll, take out of fridge unwrap, and let warm up for 5 minutes.
- Lightly dust your cutting board with flour. With hands, start to flatten dough disk into a rough circle.
- With rolling pin, roll and turn as needed, making sure dough is not sticking to the cutting board and dust a bit more flour and flip and repeat until you have disk of ⅛-inch thickness and patch up any tears with dough from the edges, pinching and rolling again into a cohesive if somewhat ugly “disc."
- Lightly grease your pie pans.
- Roll the flattened dough up onto the rolling pin and unravel it gently into the pie dish.
- Form the dough to the shape and contours of the pie dish and pinch to the upper lip of it.
- Cut off any excess and patch it up as needed.
- Using a fork, poke holes in the crust so it doesn’t rise as it is baked, allowing air and steam to escape.
- Chill the crust 30 minutes before baking to allow gluten to relax and butter to harden for a flakier crust.
- Pre-bake the crust for 10-15 minutes at 350°F without the filling to ensure the crust is flaky and fully cooked.
Filling:
- While pie crust in dishes are chilling for half an hour, prepare your filling.
- Preheat the oven to 350°F.
- Cut bacon into ¼-inch pieces, cook and drain grease. It can be used in sautéing of mushrooms and onions if desired; adjust butter amount for sautéing if using bacon grease. Set bacon aside to drain.
- Slice mushrooms and dice onions, sautéing in pan with butter/grease until thoroughly cooked.
- Chop basil, grate cheese, and set aside.
- Crack eggs in large bowl and whisk well. Add flour, salt, milk, and basil and whisk again until well mixed.
- Divide cheese in two and cover the bottom of the prepared crusts.
- Divide bacon, sautéed mushrooms, and onions between the two crusts as you see fit. Do the same with whatever ingredients you selected.
- Pour egg mixture over fillings and bake at 350°F for about 30 minutes until center is set. Eat hot or cold.
Notes
- Use whatever fillings you want.
- Skip any lard and bacon and you can make this vegetarian.
Leave a Reply