Description
A sophisticated and flaky quiche utilizing sourdough discard for a tangy, tender crust filled with a rich egg custard and savory mix-ins.
Ingredients
Scale
- 1 ½ cups All-Purpose Flour
- ½ cup Cold Unsalted Butter
- ½ cup Sourdough Discard
- ½ tsp Sea Salt
- 4 Large Eggs
- 1 cup Heavy Cream
- 1 ½ cups Gruyere Cheese
- 1 cup Sautéed Vegetables
- Pinch of Nutmeg
Instructions
- Pulse flour, salt, and cold butter until crumbly.
- Add sourdough discard and pulse until dough forms.
- Chill dough for 1 hour, then roll and place in pie dish.
- Blind bake crust at 375°F for 15-20 minutes with weights.
- Whisk eggs, cream, and seasonings to make the custard.
- Layer fillings and cheese in the crust, then pour custard over.
- Bake for 35-45 minutes until set. Cool 15 minutes before serving.
Notes
Reduces food waste by using sourdough discard and provides a more complex flavor and tender crust than traditional recipes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 345 kcal