Striving to live a wholesome, self-sufficient, and handcrafted life
Easy Sourdough Crust Quiche Recipe
Do you love a good breakfast casserole that combines the protein and carbs all into one easy dish? This classic recipe is packed with veggies, meat, eggs, and potatoes and poured into a delectable flaky crust. This dish is perfect as a breakfast, brunch or dinner. And best of all, the leftovers are just as delicious warmed up as they are the first day. Read on to learn how to make this easy sourdough crust quiche!
Sourdough Crust Quiche Components
The two main components of the recipe are the crust and the egg filling. The crust is a long fermented dough. For the crust, you will need flour, salt, cornstarch or arrowroot powder, cold butter, and sourdough discard. Although the crust adds a wonderful flaky element to the quiche, it is actually optional. If you prefer to make the recipe with just the egg mixture, you could omit the crust – but of course, I don’t recommend it! 😉
The egg filling is the part where you have the most flexibility. For the remaining portion of the post, I’ll be giving instructions for preparing our go to combination. But the possibilities are really endless. We love including bacon, shredded potatoes, onion, and pepper in the quiche. We also love to top it with feta cheese or Colby jack cheese. But this is just one of dozens of combinations that you can use for your quiche.
If you prefer to avoid the added carbs with the potatoes, these can simply be omitted. In addition, if you’re not a fan of the added meat, simply leave it out. Or swap it out for cooked sausage or ham and it will be just as delicious!
In addition, any veggie combination that your family enjoys would be perfect! Some options in addition to the peppers and onions are spinach, kale, mushroom, swiss chard, garlic, leeks, scallions, jalapeno peppers, shallots, or tomatoes would all be great additions. Just keep in mind that whatever vegetables you choose are best if sautéed and softened before adding to the eggs. The cheese is also open for substitution or omission. Feel free to use any cheese you prefer! Or simply leave it out if you’re not a fan.
Making The Crust
To make the crust, begin by gathering your ingredients. You’ll need all purpose flour, salt, cornstarch or arrowroot powder, cold butter, and sourdough discard. If your sourdough starter is active, that will work as well!
Begin by mixing the flour, salt, and cornstarch or arrowroot powder in a bowl. After these three ingredients are combined, cut the butter into small cubes and add to the bowl. Use a fork to cut the butter into the flour mixture until the butter in pea sized pieces and is evenly distributed throughout.
Next, add in the sourdough starter with the fork. Don’t overwork the dough, but be sure to combine until all of the flour is absorbed in the starter. To reap the benefits of long fermentation, allow to rest at room temperature for at least 6 hours. Chill for one hour before rolling. During the assembly section, we’ll be rolling the dough into a 10×6 rectangle to place in the bottom of the baking dish.
Preparing The Filling
Now it’s time to prepare the filling for your sourdough crust quiche. Begin by frying the bacon to your desired level of crunchiness. Chop the bacon into small pieces after frying, and set it aside.
Next, shred the potato with either a hand grater or a food processor. Dice the pepper and onion into small pieces. Heat a skillet over medium heat and add in your butter. Once the butter has melted and the skillet is hot, add in the veggies and cook with a lid on. This will help the veggies to soften somewhat before adding them to the eggs. By pre-softening the veggies, you’ll ensure that they aren’t still crunchy in the final casserole.
Next, crack the eggs into a large bowl and season with the salt and pepper. Add in the crumbled bacon and the cooked veggies. Stir all the ingredients really well so that everything is well combined.
Assembling Your Sourdough Crust Quiche
Assembling the quiche is so simple! Remove the crust from the refrigerator. Generously flour your work surface and rolling pin and begin rolling the crust. Keep rolling until you have a thin layer in the shape of a rectangle. The crust should be about 10X6 inches. Add the crust to a baking dish. If the crust comes up the sides of the baking dish a little, that’s no problem!
Now pour in the egg filling. All that’s left to do is top the filling with your cheese of choice. I like to add a generous layer of cheese on top of my quiche.
Baking Your Sourdough Crust Quiche
Finally, preheat the oven to 350 degrees. Place your quiche on top of a baking tray just incase there would be any run over. Bake the quiche for about an hour. The eggs should feel completely set and quite puffed up in the middle. To double check, you can insert a tooth pick in the middle. If the tooth pick comes out clean, the quiche is ready.
Remove the quiche and allow to cool for a few minutes. Slice and serve!
If you decide to make your own quiche, be sure to tag us in a post Instagram or Facebook @almostheavenhomesteading
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