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I am always trying to find ways to utilize sourdough in my savory dishes. This sourdough quiche is the recipe to do just that. It’s the perfect mix of sourdough flavor with a breakfast classic!
I you are wanting to streamline the process, I would suggest pre-making the sourdough pie crust. That way it’s all ready to go when you are wanting to make your quiche. This can be done a month before, a week before, or even the day before. If your sourdough quiche is going to be made for a breakfast just don’t make the crust the same morning. It’ll save you a lot of time and help with keeping empty stomachs fed faster in the mornings.
Materials Needed
Knife
Ingredients Needed
For Pie Crust:
- 1 c flour (130)\g) (Plus extra for rolling)
- 1/2 tsp salt (2g)
- 1/2 tsp sugar (3g)
- 1/2 c really cold unsalted butter (112g)
- 1/4c sourdough discard (43g)
For the Filling:
- 12 large eggs
- 1/2 c milk (87 ml)
- 4 cloves of garlic (9g)
- 1/4 tsp cayeene
- 120 g potato (1/2 russet)
- 25 g chopped spinach (1/2 c)
- 65 g sweet onion (About half)
- 40g mushrooms
- 100 g (3 strips) bacon
- 50 g cheese inside
- More cheese for topping
Instructions
Start by making the pie crust using this step by step guide. (Click Here)
Once the pie crust is made using the flash bake method, start building your quiche.
Preheat Oven to 375
Cook bacon until it’s crispy (Trust me, nobody likes a chewy bacon in their quiche). Break into pieces once its finish cooking.
Wisk together 12 eggs and 1/2 c of milk (or cream)
Cut your potatoes, sweet onion, and mushrooms really thin.
Chop your garlic and spinach to the size you prefer. (I like my garlic chopped fine and my spinach a little bigger…just a few chops)
Begin layering your potatoes, sweet onions, mushrooms, garlic, spinach, and cheese.
Pour egg mixture over vegetables and cheese to help fill in the cracks
Bake in the oven for 45 min- 1 hour, or until the egg has fully formed.
