Quiche with Sourdough Discard Recipe

For quite some time, I’ve relied on quiches for dinner, using up leftover meats, vegetables, or cream. Crafting the pastry base takes mere minutes with the help of a food processor. The beauty lies in the versatility of the filling, with the savory egg custard seamlessly tying everything together in a matter of moments.

Ingredients

For the Quiche Shell

• 225g all-purpose flour
• 150g cold salted butter
• 40g sourdough discard (or yogurt, or 1-2 tbsp. cold water)
• 1 tsp. cold water (if necessary)
• 1 tsp. ground pepper
• 1/2 tsp. garlic powder
• *1/2 tsp. salt (only if using unsalted butter)

Savory Egg Custard

• 5 eggs (250g)
• 125g milk
• 125g cream
• pinch of salt and pepper

Vegetarian Filling

• Approximately 1 cup of roasted pumpkin/squash
• 1/4 cup of roasted bell pepper
• Half an onion bulb, caramelized
• 1/3 cup of Lifeway kefir farmer cheese

Quiche Lorraine Filling

• About 6 rashes of bacon (thick-cut preferred)
• A bunch of scallions
• 1/3 cup of Lifeway kefir farmer cheese

Instructions

1. Begin by making the pastry. In a food processor, combine flour, garlic powder, and pepper with cold butter cubes. Process until the mixture resembles breadcrumbs.
2. Add sourdough discard or yogurt (or 1 tbsp. of cold water if using neither) and process until tiny clumps form.
3. Transfer the pastry mix onto a surface, knead gently by hand until fairly smooth, then wrap and refrigerate for at least two hours or overnight for enhanced flavor.
4. Thaw the chilled pastry before rolling it out.
5. Preheat the oven to 350°F and roll out the pastry to fit your pie dish or quiche tray. Aim for a thickness of 2-3mm.
6. Once rolled out, line the greased quiche tray or dish with the pastry, gently pressing and trimming the edges.
7. Dock the pastry with a fork, then blind bake with parchment and baking beads or beans for 15-20 minutes. Remove the parchment and weights, optionally egg wash, then bake for another 10-15 minutes until golden brown.
8. Prepare the custard by whisking all the ingredients together and set aside.
9. Prepare the fillings by frying the bacon, chopping it into small pieces, and slicing the scallions. For the vegetarian option, caramelize the onions.
10. Once the base is baked, fill and bake the quiches.
11. Fill the bases with the prepared fillings, slowly pour the egg custard to just cover the fillings, avoiding overfilling.
12. Place the quiches on a larger tray and bake in the preheated oven for 30-35 minutes or until the custard sets in the center.
13. Avoid overbaking to maintain a smooth and creamy texture.
14. Let the quiches cool slightly before serving with a fresh salad.

Storing

1. Prebaked quiche shells can be stored at room temperature for up to two days. For longer storage, wrap and refrigerate or freeze.
2. Baked quiches (with filling and custard) can be refrigerated. Before storing in an airtight container, let cool fully.
3. They will keep for 3-4 days, but the pastry may soften. Refresh by placing in a moderate oven for 10 minutes or microwaving until the center is no longer cold.