Quiche is one of those nostalgic foods for me. Perfect for breakfast or lunch or dinner – it’s easy to whip together and is comfortingly delicious. This sourdough quiche recipe is going to become a new favorite.
A light and fluffy quiche filling with a super easy press-in-the-pan sourdough pie crust (or use my flaky sourdough crust if you prefer).
This is comfort food at it’s finest and you’re going to love it.
- PREP TIME 30minutes mins
- COOK TIME 1hour hr
- TOTAL TIME 1hour hr 30minutes mins
INGREDIENTS
Easy Sourdough Crust – Press in the Pan Sourdough Pie Crust
- 75 grams unsalted butter about 1/3 cup
- 30 grams cream cheese about 1 oz
- 100 grams sourdough discard 100% hydration, see recipe notes
- 135 grams all-purpose flour about 1 cup
- 4 grams granulated sugar about 1 teaspoon
- 3 grams salt about 1/2 teaspoon
Quiche Filling
- 170 grams bacon, cooked and crumbledabout 6 oz
- 75 grams sweet onion, diced and sauteed 1 small onion
- 110 grams swiss or gryuere cheeseshredded, about 1 cup
- 5 large eggs about 250 grams
- 240 grams milk whole or 2%, about 1 cup
- 245 grams sour cream about 1 cup
- 7 grams salt about 1 teaspoon
- 1 gram pepper about 1/4 teaspoon
- 1 gram nutmeg about 1/4 teaspoon
INSTRUCTIONS
- To a mixing bowl using a hand mixer, mix together the unsalted butter and cream cheese until light and fluffy. Add the sourdough discard and mix until combined. Sprinkle in the sugar and salt. Mix again. Add the flour and mix. Dough will come together in clumps.
- Pour the dough into a 9 – 9.5 inch pie plate. Press it in the pan with your fingers, pressing the dough up the sides and evening out the crust as best you can. Prick the bottom of the crust with a fork a few times. Place the pie crust in the freezer for about 15 minutes to chill. Alternatively you can cover the crust and place it in the refrigerator for 48-72 hours to long ferment.
- Pre-heat the oven to 375ºF. Bake chilled pie crust for about 20 minutes until lightly browned. The crust may puff up a little (use pie weights if you don’t want this to happen) but will fall back down if you prick it with a fork and add the filing on top.
- Layer sautéd onion, crumbled bacon and shredded cheese on top of the baked pie crust. Whisk together eggs, milk, sour cream, salt, pepper and nutmeg until combined. Pour on top of the bacon/onion/cheese mixture.
- Bake the sourdough quiche for 50-60 minutes until puffed up and no longer jiggly in the middle. Let the quiche cool to set up before serving. Enjoy!
NOTES
Sourdough Discard: I make this press-in-the-pan easy pie crust with cold sourdough discard straight from the refrigerator. Make sure you are using 100% hydration sourdough discard (equal parts flour/water). If your discard is not 100% hydration, you may need to add more or less ice water/flour to the dough. Use older discard for more sourdough flavor and younger discard for less sour flavor.
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