Sourdough Quiche With Bacon, Vegetables and Melty Cheese
This post may contain affiliate links. Please read our disclosure policy.
Once you make this Sourdough Quiche, don’t be surprised if it starts showing up on your table every weekend. A buttery, flaky sourdough discard pie crust holds layers of crispy bacon, sautéed vegetables, and melty cheese set in a rich, silky custard.
This quiche is one of my favorite ways to use sourdough discard in something savory and satisfying. For more sourdough recipes that work any time of day, check out my Sourdough Strata and my Sourdough Biscuits and Gravy. Both are cozy, crowd-pleasing recipes that put your discard to delicious use.
Quick Look: Sourdough Quiche
- Prep Time: 30 minutes
- Fermentation Time: Up to 3 days (optional long ferment for the pie dough)
- Bake Time: 45 minutes
- Cool Time: 3 hours
- Total Time: 4 hours 15 minutes
- Servings: 8 slices
- Calories: ~499 kcal per serving (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Savory and satisfying — flaky sourdough crust, crispy bacon, tender vegetables, and melty cheese in a rich, silky custard.
- Difficulty: Intermediate — A few components to juggle, but all very doable. Just plan ahead for the 3-hour cooling time before serving.
SUMMARIZE & SAVE THIS CONTENT ON
Why You’ll Love This Sourdough Discard Quiche
- Customizable. You can mix and match your favorite meats, cheeses and vegetables to make this quiche completely your own. Swap the bacon for ham or sausage, change up the vegetables and use any good melting cheese like this Cast Iron Quiche does.
- Perfect for any time of day. You can serve it for breakfast, brunch, lunch, or dinner, and it never feels out of place. It’s light enough for the morning but still filling enough to work as a full meal later on. Just like Sourdough French Toast Casserole, it’s the kind of recipe you’ll keep coming back to.
- Make it ahead and serve it your way. This quiche is just as delicious hot out of the oven as it is at room temperature or straight from the fridge. Prepare the Sourdough Pie Crust in advance to break the recipe so it fits your schedule .
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough Pie Crust: My grandma swore by a mix of butter and lard for the most buttery, flaky pie crust. But if you prefer, you can make it all butter. Using cold butter and cold sourdough discard is one of the secrets to getting the most flaky crust. You can make the dough in advance and store it in the fridge to long-ferment.
- Meat: I love the saltiness of pre-cooked bacon, but you can swap this for chopped ham or cooked sausage, or leave it out entirely.
- Vegetables: I use onions, asparagus, diced peppers, and mushrooms, but you can choose one, none, or a different mix of your favorite vegetables. Make sure to cut them into bite-sized pieces and precook them before adding them to the quiche.
- Cheese: I love the combination of cheddar cheese and Swiss. They’re both melty, and the Swiss cheese brings a slight tang to each slice, but you can choose from your favorites like Monterey Jack, pepper jack, or mozzarella. Use freshly shredded cheese for the best melting.
- Heavy Cream: Heavy cream brings extra richness and stability to this custard, but you can substitute it with half and half, whole milk, or full-fat coconut milk or oat cream.
How to Make Sourdough Quiche
- Prepare My Sourdough Pie Crust Recipe through step 7 (this makes enough for a double pie crust). Then, follow the instructions below.
Long Fermentation Tip
To long-ferment, prepare this sourdough pie dough up to 3 days in advance. Store it in the fridge and allow it to long-ferment.
- Preheat the oven to 375°F. Remove one pie dough disc from the refrigerator and let it sit at room temperature for about 15 minutes.
- With a floured rolling pin, roll the dough on a lightly floured surface. Roll from the center outward, then turn the dough a quarter turn and repeat rolling it out evenly.
- After rolling the dough into a full circle, add more flour to your work surface so the dough does not stick. Flip the dough to the other side and roll it out until it is about 1/8 inch thick and a 13-inch circle.
- Using your rolling pin, transfer the dough into a 9-inch pie dish. Press it into the dish, fold any overhang back into the dish to form a thick rim, and crimp the edges with a fork or shape the edges with your fingers.
- Line the crust with parchment paper and fill evenly with pie weights, sugar, or dried beans. Par-bake (partial blind bake) the homemade sourdough crust for 15–17 minutes.
- Carefully remove the parchment paper and pie weights. Prick the bottom of the crust all over with a fork and return the crust (without weights) to the oven for 5–7 more minutes.
- While the crust is baking, prepare the quiche filling. In a liquid measuring cup or bowl, whisk together the heavy cream and eggs until smooth.
- Prepare your add-ins: cook and crumble the bacon, sauté onions and any additional vegetables (such as bell peppers, asparagus, broccoli, or mushrooms) until slightly soft, then set aside.
- Once the crust has completed its par-bake, assemble the quiche. Into the warm crust, layer the vegetables, then bacon, then half the shredded cheese.
- Pour the custard over the top. You may have extra custard left over; save it for mini quiches. Top with remaining shredded cheese.
- Bake the quiche on the center rack at 375°F for 45–55 minutes total. After 25 minutes of baking, cover the edges of the crust with a pie shield or aluminum foil to prevent over-browning. Start checking around 45 minutes, then continue checking every 5 minutes until the quiche is deeply golden brown and set.
- Remove from the oven and allow it to come to room temperature (at least 3 hours) before slicing and serving.
- Store in the fridge for up to 3 days. Serve warm, room temperature, or cold.
McKenna’s Helpful Tips
- Start the bacon in a cold cast iron skillet. Don’t preheat the pan. Let the bacon heat up slowly in a cold cast iron skillet so the fat renders out properly. You’ll get crisp bacon plus enough fat left for the vegetables.
- Save the bacon fat and use it for the veggies. Once the bacon’s done, pour the fat into a cup and reuse it in the same pan. A couple tablespoons is enough to cook the onions first, then the other vegetables until they’re just softened. That’s what keeps the quiche from getting watery.
- Don’t skip a full par-bake on the crust. Line it with parchment, fill it all the way with pie weights, sugar, or dried beans, and bake it first. Then take the weights out, prick the bottom, and bake it a bit more so the bottom doesn’t go soggy once the custard goes in.
- Cover the edges of the crust halfway through baking. After about 25 minutes in the oven, loosely cover the crust edges with foil or a pie shield. The filling still needs time to set, but this keeps the edges from getting too dark before the center of the quiche is done.
How to Store
Store leftover quiche in the fridge for up to 3 days. Cover it tightly with foil or place slices in an airtight container so the crust doesn’t dry out and the quiche doesn’t pick up fridge odors. Serve leftovers warm, at room temperature, or cold. If you want it warm, heat slices in a 325°F oven until just heated through so the crust stays crisp.
Sourdough Quiche FAQs
Can I make this sourdough quiche crust ahead of time?
Yes. You can fully prepare the sourdough pie dough up to 3 days ahead and keep it in the fridge to long-ferment, or freeze it for up to 3 months. Just thaw in the fridge before rolling.
Do I need to fully cook the vegetables before baking the quiche?
Yes. The onions and any other vegetables should be sautéed until just tender and no longer crisp, before adding them to the crust. This keeps excess moisture from releasing into the custard while baking. And if you have a larger crowd, be sure to check out my Cast Iron Sourdough Quiche recipe!
Can I change the meat, cheese, or vegetables?
Yes, you can use different vegetables, cheeses, or meats, but keep the prep the same. Use fully cooked meat, pre-sautéed vegetables, and cheeses that melt well, like cheddar, Swiss, Monterey Jack, or mozzarella, so the custard sets properly. Feta cheese? Not super melty.
If you tried this Sourdough Quiche recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Quiche Recipe with a Sourdough Crust
Yield: 8 slices
Buttery, flaky crust with colorful veggies surrounded by melty cheese, this truly is the best cast iron quiche recipe. Better yet, all sautéing and baking can be done in one single dish – a cast iron skillet. This basic recipe will be a showstopper for any of your upcoming special occasions!
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
Quiche
- 1 sourdough discard pie crust
- 1/3 medium onion diced
- 90 grams cheddar cheese, freshly shredded 1 cup
- 90 grams Swiss cheese, freshly shredded 1 cup
- 360 grams heavy cream 1 1/2 cups
- 4 large eggs
- 3 grams kosher salt 1/2 teaspoon
- 1 gram black pepper 1/4 teaspoon
- 1 1/2 cups veggies of choice
- 9 bacon slices crumbled
Instructions
Sourdough Pie Crust
- Prepare the sourdough pie dough up to step 7. Store in the fridge until ready to use.This pie crust recipe makes enough dough for a double crust pie or two single crust pies. This recipe is a single pie crust recipe, so you can keep the extra pie dough in the fridge for a few days to long-ferment or freeze for up to 3 months.1 sourdough discard pie crust
Preparing the Meat:
- First, remove the bacon from the refrigerator and bring it to room temperature, about 10-15 minutes.9 bacon slices
- Place 4-5 slices of bacon in the cold cast iron skillet. This ensures even cooking and for all the fat to render. Bring the pan to medium heat and fry for 2 minutes on one side, flip to the other side, and continue cooking for an additional 1-2 minutes. Continue to flip every minute for even cooking.
- Remove bacon once cooked to your liking and place it on a rimmed baking sheet with a paper towel.
- Repeat the steps for the remaining batches of bacon.
- Once the bacon has cooled to room temperature, crumble and set it aside.
- Pour the bacon fat into a glass measuring cup to use for sautéing your veggies. You won’t want to miss the wonderful flavor it gives!
Preparing the veggies:
- In the same hot skillet, pour 1-2 tablespoons of the bacon fat you saved to cover the bottom of the cast iron skillet. Saute the diced onion until translucent (about 5 minutes). Remove the onions from the cast iron pan and place them in a small bowl.1/3 medium onion
- Saute any additional crunchy vegetables (bell peppers, asparagus, broccoli, mushrooms, etc) until they are slightly soft. Add additional bacon fat into the cast iron as needed.1 1/2 cups veggies of choice
- Once tender, remove the vegetables from the heat, pour in the same bowl as the onions and set aside.
Prepare the quiche
- Preheat the oven to 375 degrees F. Remove one pie dough disc from the refrigerator and bring it to room temperature, about 15 minutes. With a floured rolling pin, roll the dough on a lightly floured surface. Roll from the center outward, then turn the dough a quarter turn and repeat rolling.
- After rolling the dough full circle, add more flour to your work surface—you don’t want the dough to stick! Flip the dough to the other side and roll it out until it is about 1/8 inch thick and a 13-inch circle.
- Using your rolling pin is the best way to maneuver your pie dough into a pie dish. Roll the dough onto the rolling pin and unroll in the 9-inch pie dish. Press your crust into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers.
- Crunch up a piece of parchment paper and line the pie crust. Fill and evenly distribute with pie weights, sugar or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Par-bake the crust for 15-17 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork and return the crust (without weights) to the oven for 5-7 more minutes.
- While the crust is baking, prepare the quiche filling. In a liquid measuring cup, add the heavy cream, eggs and seasonings and whisk until smooth.360 grams heavy cream, 4 large eggs, 3 grams kosher salt, 1 gram black pepper
- Once the crust has completed its par-bake, it’s time to put it all together. Into the warm crust, layer the vegetables, then the bacon and half of the shredded cheese. Pour the custard on top. You might have a little custard filling leftover. Save leftovers to make mini quiches, like these! Finally, top with the remaining shredded cheese.90 grams cheddar cheese, freshly shredded, 90 grams Swiss cheese, freshly shredded
- Bake the quiche on the center rack for 45-55 minutes.. After 25 minutes of baking, cover the edges of the crust with a pie shield or aluminum foil to prevent the crust from browning too much. Start to check the quiche around 45 minutes, then every 5 minutes after until the quiche is set.
- Remove the quiche from the oven and allow it to come to room temperature (at least 3 hours) before slicing and serving. Otherwise, store in the fridge for up to 3 days before ready to serve. Enjoy warm, room temperature or cold!
Notes
Ingredients & Substitutions
- Sourdough Pie Crust: My grandma swore by a mix of butter and lard for the most buttery, flaky pie crust. But if you prefer, you can make it all butter. Using cold butter and cold sourdough discard is one of the secrets to getting the most flaky crust. You can make the dough in advance and store it in the fridge to long-ferment.
- Meat: I love the saltiness of pre-cooked bacon, but you can swap this for chopped ham or cooked sausage, or leave it out entirely.
- Vegetables: I use onions, asparagus, diced peppers, and mushrooms, but you can choose one, none, or a different mix of your favorite vegetables. Make sure to cut them into bite-sized pieces and precook them before adding them to the quiche.
- Cheese: I love the combination of cheddar cheese and Swiss. They’re both melty, and the Swiss cheese brings a slight tang to each slice, but you can choose from your favorites like Monterey Jack, pepper jack, or mozzarella. Use freshly shredded cheese for the best melting.
- Heavy Cream: Heavy cream brings extra richness and stability to this custard, but you can substitute it with half and half, whole milk, or full-fat coconut milk or oat cream.
McKenna’s Helpful Tips
- Start the bacon in a cold cast iron skillet. Don’t preheat the pan. Let the bacon heat up slowly in a cold cast iron skillet so the fat renders out properly. You’ll get crisp bacon plus enough fat left for the vegetables.
- Save the bacon fat and use it for the veggies. Once the bacon’s done, pour the fat into a cup and reuse it in the same pan. A couple tablespoons is enough to cook the onions first, then the other vegetables until they’re just softened. That’s what keeps the quiche from getting watery.
- Don’t skip a full par-bake on the crust. Line it with parchment, fill it all the way with pie weights, sugar, or dried beans, and bake it first. Then take the weights out, prick the bottom, and bake it a bit more so the bottom doesn’t go soggy once the custard goes in.
- Cover the edges of the crust halfway through baking. After about 25 minutes in the oven, loosely cover the crust edges with foil or a pie shield. The filling still needs time to set, but this keeps the edges from getting too dark before the center of the quiche is done.
Nutrition
Serving: 1slice | Calories: 499kcal | Carbohydrates: 18g | Protein: 15g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 171mg | Sodium: 550mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2729IU | Vitamin C: 4mg | Calcium: 237mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
