Delicious Sourdough Quiche Crust

Published Categorized as Sourdough Discard Recipes

A crisp and buttery quiche makes the perfect afternoon treat, especially when they’re filled with the most delightful ingredients. From meats to veggies and cheese, there’s no limit to what you can find in a scrumptious quiche pie crust. And if you’re wondering what you can bake with your sourdough starter, then why not have a go at this delicious sourdough quiche crust recipe? The perfect meal for you and your family to enjoy!

Sourdough pie crust

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Delicious sourdough quiche crust

Sourdough Pie Crust Recipe

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When you’ve tried and baked enough sourdough bread, then it’s time to get creative and try a wonderful sourdough pie crust recipe.

With a perfectly crisp sourdough crust that’ll have you salivating, here’s how to make this terrific recipe!

  • Total Time: 40 minutes



Sourdough crust

  • 1 ¼ cups whole wheat flour
  • 1 tbsp raw sugar
  • ½ tsp sea salt
  • 6 tbsp butter
  • Turkey bacon bits
  • 2 tbsp sourdough starter
  • 2 tbsp of cream, water, or milk

Quiche filling

  • 4 eggs
  • 1 ¼ cups heavy cream, or whole milk
  • ½ tsp sea salt
  • 2 cups shredded cheese
  • Option: Use any leftovers from the fridge, i.e. vegetables/chicken, cut into bite-sized pieces


  1. Pie crust: Combine flour, starter, sugar, and a pinch of salt in a large mixing bowl.
  2. Next, add cold butter to the flour mixture and use your fingers to pinch the butter and flour together, till you’re left with a coarse, crumbly mix.
  3. Add cream or water and gently stir the dough together. This recipe doesn’t require some time to autolyze bread, so you can go right ahead and knead your dough.
  4. Once the mixture begins to take shape, press the smooth dough into a greased pie plate, till it’s flattened out. Prick the bottom, and sides of the crust with a fork, then cover the pie dough with plastic wrap and refrigerate overnight.
  5. Blind bake: Quiche produces a crisp crust when pre-baked for about 10 minutes in a 375 degrees F oven. However, if you’re using a frozen crust, then you’ll need to pre-bake the crust for 15 minutes.
  6. Quiche: In a bowl, whisk together eggs, salt, and cream. Gently pour this mixture into the pre-baked pie crust. Evenly distribute the cheese and any other filling you fancy.
  7. Bake the sourdough quiche crust for 30 minutes or longer for a golden brown finish.


  • For best results ensure your ingredients are cold before baking. Once the dough has been mixed and fermented, place it into the refrigerator or freezer to cool before flattening and baking. This will also help produce a crisp and flaky crust.
  • Author: Natasha Krajnc
  • Cook Time: 40 mins
  • Cuisine: French

Tips for a Flaky Crust

Sourdough pie crust is incredibly delicious because of its brilliant flakiness, achieved by the inclusion of butter in the dough.

The best way to produce crusty layers is by ensuring that:

Ingredients Kept Cold

Make sure that your butter is refrigerated, your hands are cold and your dough has rested in the fridge.

On warmer days you can place your mixing bowl in the fridge so that your bowl remains cold before proceeding with the rest of the ingredients.

If you find that your butter is slightly warmer than needed, then quickly pop it into the refrigerator for 15 minutes.

Work Quickly

Forget about the joyous sensations of flour and butter clinging to your fingers and move quicker!

If you’re hoping for a flakier crust you will need to combine your ingredients quickly, form a smooth dough, and refrigerate it. Working slower will only encourage gluten development, and produce a chewy dough instead. To relax the gluten, refrigerate the dough for 15 minutes or overnight

Blind Baking

For quiches, often the filling requires less baking time as opposed to the crust. This is where blind-baking is encouraged.

This will ensure a crispier crust, without the disappointment of soggy bottoms.

To blind-bake your quiche, simply cover your pastry with some parchment paper; fill this with dried beans and bake for 15 minutes.

Delicious sourdough quiche crust

Why Use Sourdough Starter For Quiche Crust?

The best thing about adding a sourdough starter to any ingredient is the flavor. Whether you choose to use a refrigerated starter or sourdough discard, it’s a great way to assure minimum waste, through various sourdough discard recipes that promise a bunch of delicious goods.

Your sourdough starter is swimming with good bacteria; when met with dough the bacteria and yeast reproduce and consume most of the sugars in the dough. The fermentation process helps provides a mildly acidic flavor to the dough that we all know and adore.

Delicious sourdough quiche crust

Sourdough Quiche Crust – Yum!

When a sourdough starter or discard is included in almost any recipe, there are promises of a fabulous bake. From fudgy, chocolatey brownies to flaky quiches, there’s always a sourdough recipe waiting to delight your taste buds!

For a better insight into sourdough bread and the unimaginable taste that has your head reeling, take a look at rye bread vs sourdough.

Happy baking!


Should You Prebake Pie Crust For Quiche?

Yes, you should always prebake quiche crust to avoid a gummy pastry.

How Do I Make Quiche Crispy On The Bottom?

Blind-bake your quiche base before adding any filling to produce a firm and supportive quiche bottom. Prick the base with a fork to help steam escape, then cover with foil or parchment paper; weigh it down with a ceramic bowl, then bake at 425F for 15 minutes.

Can You Use a Store-Bought Crust For Quiche?

You can certainly use a store-bought crust for your quiches. The best part is, you can have them stored in the freezer till you’re ready to use them!

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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