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sourdough quiche

Sourdough Quiche

There’s nothing better than a hot breakfast on a slow Saturday morning. It’s even better when you can prep most of it in advance so that you have less cooking to do in the morning! This sourdough quiche crust can be prepped in advance to make breakfast a breeze.

sourdough quiche crust

Supplies Needed

Ingredients

For the Sourdough Crust

For the Quiche Filling

  • 4 slices bacon, cooked until crispy and bacon grease reserved)
  • 1/2 medium yellow onion, finely diced
  • 8 eggs
  • 1/4 cup milk
  • 3/4 tsp. salt
  • 3 tsp. all-purpose seasoning blend (I make my own instead by using 1 tsp. dried parsley, 3/4 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. paprika, and 1/4 tsp black pepper)
  • 4 oz. shredded cheddar cheese

Directions

sourdough quiche crust

For the Sourdough Crust

  1. Combine the flour and salt in a medium bowl. Use a butter cutter to cut the cold butter into very small pieces and cut it into the flour and salt mixture until crumbly.
  2. Add the honey and sourdough starter, and stir to combine. Use your hands if needed to combine thoroughly.
  3. Refrigerate until ready to use. Or, for the long-fermentation benefits and flavor, allow to sit at room temperature for about 8 hours. Then refrigerate for at lease 3 hours or until ready to use.
sourdough quiche filling

For the Quiche Filling

  1. Preheat the oven to 375 degrees.
  2. In a medium skillet, cook the bacon until crispy, making sure to reserve the grease. Crumble the bacon into bite-sized pieces and set aside.
  3. In the same pan, caramelize the diced onions until browned and sweet. Set aside.
  4. In a separate bowl, whisk together the eggs, milk, salt, and seasonings.
  5. Prep your skillet or quiche pan by thoroughly greasing with the reserved bacon grease (or butter instead if desired). If using a cast iron skillet, be sure to preheat it as well.
  6. Roll out the cold sourdough crust into a large circle. Place over prepared skillet or quiche pan, and gently press into place. Immediately pour in the egg mixture, and sprinkle in the caramelized onions, shredded cheese, and crumbled bacon evenly.
  7. Place in the oven, and bake for 30 minutes or until cooked through, rotating the pan halfway through cooking.
sourdough quiche

For Prepping Ahead of Time

The sourdough quiche crust can be prepped up to a few days in advance, and left refrigerated until ready to use. The bacon and caramelized onions can also be prepared in advance and refrigerated until ready to cook the quiche for the fastest morning possible!

sourdough quiche

Other Sourdough Quiche Ideas

There are endless possibilities for flavor combinations when you are making sourdough quiche from scratch! Here are some great combinations to try:

  • Ham and Swiss Quiche: omit the bacon and cheddar, and add diced ham and shredded Swiss cheese
  • Spinach and Tomato Quiche: omit the bacon, and add sautéed spinach and diced tomato
  • Veggie Quiche: omit the bacon, and add diced tomato, sautéed spinach and asparagus heads, and fully cooked and sliced mushrooms
  • Chicken Bacon Ranch Quiche: omit the onions, and add fully-cooked and diced chicken. Drizzle ranch over the top when plating.
  • Cheeseburger Quiche: omit the bacon, and add fully cooked and crumbled ground beef, diced tomatoes, pickle relish, and yellow mustard

Sourdough Quiche

Course: Natural Food
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

525

kcal

This delicious breakfast sourdough quiche is the perfect way to start a slow Saturday morning! The sourdough quiche crust can be prepped in advance for getting breakfast on the table even faster! Additional flavor combinations and quiche mix-in ideas above!

Ingredients

Directions

  • For the Sourdough Quiche Crust
  • Combine the flour and salt in a medium bowl. Use a butter cutter to cut the cold butter into very small pieces and cut it into the flour and salt mixture until crumbly.
  • Add the honey and sourdough starter, and stir to combine. Use your hands if needed to combine thoroughly.
  • Refrigerate until ready to use. Or, for the long-fermentation benefits and flavor, allow to sit at room temperature for about 8 hours. Then refrigerate for at lease 3 hours or until ready to use.
  • For the Quiche Filling
  • Preheat the oven to 375 degrees.
  • In a medium skillet, cook the bacon until crispy, making sure to reserve the grease. Crumble the bacon into bite-sized pieces and set aside.
  • In the same pan, caramelize the diced onions until browned and sweet. Set aside.
    In a separate bowl, whisk together the eggs, milk, salt, and seasonings.
  • Prep your skillet or quiche pan by thoroughly greasing with the reserved bacon grease (or butter instead if desired). If using a cast iron skillet, be sure to preheat it as well.
  • Roll out the cold sourdough crust into a large circle. Place over prepared skillet or quiche pan, and gently press into place. Immediately pour in the egg mixture, and sprinkle in the caramelized onions, shredded cheese, and crumbled bacon evenly.
  • Place in the oven, and bake for 30 minutes or until cooked through, rotating the pan halfway through cooking.

Notes

  • For more sourdough quiche flavor combinations and mix-in ideas, see above!
  • Approximate Nutritional Information (per serving): 525 calories, 19g protein, 37g fats, 26g carbs, 1137mg sodium

Be sure to pin the recipe for later!

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