Sourdough Discard Quiche
Sourdough Discard Quiche – Easy, Protein-Packed Breakfast
This sourdough discard quiche is a simple, nutritious way to start your day. Packed with protein and customizable with your favorite mix-ins, it’s the perfect make-ahead breakfast or brunch recipe. Use up your extra sourdough starter while creating a flavorful, satisfying dish the whole family will enjoy.
❤️ 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
Make sure your pan is piping hot to ensure no sticking! Preheat it for at least 20 minutes and use 1 tablespoon of olive oil.
Sourdough Discard Quiche
Equipment
- Small cast iron pan or pie pan
Ingredients
- 1 sourdough discard crust Or, your favorite crust recipe. you can also do this with no crust at all.
- 8 eggs
- ½ cup whole milk
- ½ cup shredded cheese
- 1 orange bell pepper, diced
- 6 – 8 sausage links, chopped
- salt and pepper to taste
Crust
- ¾ cup sourdough discard, fully hydrated
- ½ tbs olive oil
Instructions
- In your pan, prepare you sourdough discard crust.
Crust
- 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. Add your egg mixture and bake at 400 degrees until your eggs are totally cooked through. (25 – 30 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!
