Sourdough Discard Quiche

Sourdough Discard Quiche – Easy, Protein-Packed Breakfast

This sourdough discard quiche is a simple and nutritious way to use up extra sourdough starter. Made with wholesome ingredients and packed with protein, it’s an easy breakfast or brunch recipe that comes together without complicated steps. The sourdough discard adds subtle flavor while helping create a tender, satisfying texture.

Fully customizable with your favorite vegetables, cheeses, or meats, this quiche is perfect for meal prep or feeding a crowd. Whether you’re planning a weekend brunch or looking for a make-ahead breakfast option, this sourdough discard quiche is a reliable, family-friendly recipe you’ll come back to again and again.

❤️ Why You’ll Love Sourdough Discard Quiche

If you make this quiche with the sourdough discard crust, it cuts all the fuss of a pie crust completely out, while still keeping the integrity of a quiche! But if you choose not to use the sourdough discard crust and make a more frittata type breakfast, you can fill it with anything and everything you have in the fridge! This is a delicious and simple, no waste recipe.

🍲 Ingredients

Eggs – 8 large eggs

Milk – I like to use whole milk, but any milk substitution that your family prefers will work!

Cheese – Your favorite shredded cheese, I like mozzarella but you can use American cheese or pepper jack for extra flavor.

Filling – This is where you can get creative! Customize this quiche with your favorite flavors. For protein I like to use deli meat or cut sausage, but you can easily keep this a vegetarian dish as well.

👩🍳 How to Make Sourdough Discard Quiche

For the crust –

3/4 cup sourdough discard
1/2 tbs olive oil

Preheat your pan to 450 degrees for at least 10 minutes. Pouring one cup of sourdough discard into a PIPING pan with olive oil. Spread it around immediately because it cooks fast.
Precook the crust at 450 for 5 minutes.

Quiche –

• In a mixing bowl, whisk together your eggs, milk, and shredded cheese until fully combined. add in your diced meat and veggies and mix.
• Pour your egg mixture into your pan with your crust, and into the oven at 400 degrees for 25 – 30 minutes.
• Let cool completely before slicing and serving!

🪄 Tips and Tricks

• You don’t have to have a crust for this recipe, you can make it into more of a crustless frittata and bake into a buttered dish to prevent sticking.
• I use this as a “kitchen sink” breakfast, meaning whatever is in my fridge, goes into the quiche. It can be lunch meat, cheeses, spinach, bacon, mushrooms, veggies, the possibilities are really endless.

🗒 Variations

• Quiche Lorraine: This is the classic French quiche made with bacon, onions, and Gruyère cheese.
• Quiche Provençale: This quiche is made with vegetables such as eggplant, zucchini, and bell peppers.
• Quiche Florentine: This quiche is made with spinach, feta cheese, and sun-dried tomatoes

🗒 Substitutions

You can make simple dietary substitutions with the milk, cheese and fillings! You can also go crustless quiche or use a pie dough. This recipe is really meant as an inspirational baseline to make what you love in your own home.

🗒 Best served with

• Breakfast: Serve quiche with toast, fruit, and hash browns for a hearty breakfast.
• Brunch: Pair quiche with a green salad or roasted vegetables for a light and refreshing brunch.
• Dinner: Serve quiche with roasted potatoes and steamed vegetables for a comforting dinner.
• Appetizer: Slice quiche into small pieces and serve as an appetizer or snack.

👝 How to Store Leftovers

Refrigerator: Store the leftover quiche in the refrigerator in an airtight container for up to a week.

🤔 Common Questions