Rustic Sourdough Quiche with Creamy Egg Filling

Quiche is one of those comforting, nostalgic dishes that works for breakfast, lunch or dinner. This sourdough quiche features a light, tender filling and a very simple press-in-the-pan crust made with sourdough discard. If you prefer a flakier crust, a separate sourdough pie crust recipe will give you that texture, but this version is quick, reliable and full of flavor. It’s a great way to use discard and makes a satisfying family meal.

Why You’ll Love Sourdough Quiche

• Press-in-the-pan crust: No rolling required—press the dough straight into the pie plate and bake.
• Rich flavor: Sourdough discard adds a subtle tang that complements cheese, bacon and eggs.
• Versatile: Serve it with fruit for breakfast or a salad for lunch or dinner.
• Classic Quiche Lorraine: Crispy bacon, sauteed onion and melted cheese make a comforting, timeless combination.

Important Ingredients

• Sourdough discard: Use 100% hydration discard (equal parts flour and water) straight from the refrigerator. Older discard gives a stronger sourdough flavor; younger discard is milder.
• Unsalted butter: Produces a consistent, tender crust; control salt separately for best results.
• Cream cheese: Adds richness and tenderness to the crust.
• All-purpose flour: Works well in this dough; protein around 11–12% is ideal.
• Cheese: Gruyère, Swiss, Havarti or a blend are excellent—freshly shredded melts best.
• Bacon: Cook to your preferred crispness and reserve some fat to saute the onions for added flavor.
• Onion: Sauteed in bacon grease brings depth to the filling.
• Eggs, milk and sour cream: Form the custard base—whole or 2% milk gives good texture; sour cream adds creaminess.
• Seasonings: Salt, pepper and a pinch of nutmeg round out the filling.

How to Make Sourdough Quiche

Make the Crust

In a mixing bowl, beat the unsalted butter and cream cheese together until light and fluffy. Add the cold sourdough discard and mix until combined. Stir in the sugar and salt, then add the all-purpose flour and mix until the dough begins to clump. The dough will look a bit shaggy—that’s fine because you will press it into the pan rather than roll it.

Press the dough evenly into a 9–9.5 inch pie plate, working it up the sides as best you can. Prick the bottom a few times with a fork to release any air pockets. Chill the crust in the freezer for about 15 minutes, or cover and refrigerate for 48–72 hours if you want to long-ferment the crust for extra flavor.

Preheat the oven to 375°F (190°C). Bake the chilled crust for about 20 minutes, until lightly golden. The crust might puff slightly—pricking it with a fork will let it settle when you add the filling.

Note: This is an easy press-in-the-pan crust. It’s tender and dense rather than flaky. If you prefer a flaky, layered crust, use a different sourdough pie crust recipe.

Layer the Ingredients

After the crust has baked for 20 minutes, layer the sauteed onion, crumbled bacon and shredded cheese evenly in the bottom of the crust. In a bowl, whisk together the eggs, milk, sour cream, salt, pepper and nutmeg until smooth. Pour the custard over the layered ingredients, allowing it to settle around the bacon and cheese.

Bake the Quiche

Bake the quiche at 375°F (190°C) for 50–60 minutes, until it is puffed and no longer jiggly in the center. Allow the quiche to cool and set for at least 15–20 minutes before slicing—this helps the custard finish setting and makes cleaner slices. Serve warm or at room temperature.

Amy’s Recipe Tips

• For a long-fermented crust: press the dough into the pan, cover and refrigerate for 48–72 hours before baking to develop more sourdough flavor.
• Cook the bacon first and use some of the reserved grease to saute the onions—fewer dishes and added flavor.
• Avoid pre-shredded cheese; fresh-shredded cheese melts more smoothly because it lacks anti-caking coatings.

Substitutions

• Pie crust: If you want a lighter, flakier crust, use an alternative sourdough pie crust recipe.
• Cheese: Swap Swiss or Gruyère for other flavorful cheeses you enjoy.
• Bacon: Replace with cooked ham, sausage, or roasted vegetables for a vegetarian option.
• Onion: If you prefer, substitute 1 teaspoon onion powder instead of fresh onion.

How to Store Leftovers

Once cooled completely, cover the quiche and refrigerate for up to a few days. You can also freeze a fully cooled quiche for a couple of months; thaw in the refrigerator and reheat before serving.

If you liked this, you’ll also like…

• Press-in-the-pan pie crust with quiche
• Southern tomato pie with sourdough crust
• Sourdough pie crust
• Sourdough breakfast casserole
• Sourdough cheddar biscuits

Frequently Asked Questions

Recipe