Sourdough Quiche
Comfort food at its finest - sourdough quiche is delicious with an easy press-in-the-pan sourdough pie crust. This quiche will be a new family favorite.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 75 g unsalted butter, lightly softened (about 1/3 cup)
- 30 g cream cheese (about 1 oz)
- 100 g sourdough discard (100% hydration, see recipe notes, scant 1/2 cup)
- 135 g all-purpose flour (about 1 cup)
- 4 g granulated sugar (about 1 teaspoon)
- 3 g salt (about 1/2 teaspoon)
- 170 g bacon, cooked and crumbled (about 6 oz)
- 75 g sweet onion, diced and sauteed (1 small onion)
- 110 g swiss or gryuere cheese (shredded, about 1 cup)
- 5 large eggs (about 250 grams)
- 240 g milk (whole or 2%, about 1 cup)
- 245 g sour cream (about 1 cup)
- 7 g salt (about 1 teaspoon)
- 1 g pepper (about 1/4 teaspoon)
- 1 g nutmeg (about 1/4 teaspoon)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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!