Ingredients
Scale
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
Instructions
- Pie crust: Combine flour, starter, sugar, and a pinch of salt in a large mixing bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the sourdough quiche crust for 30 minutes or longer for a golden brown finish.
Notes
- 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.
- Cook Time: 40 mins
- Cuisine: French
