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!
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!