Simple Sourdough Discard Quiche Crust

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Have you ever found yourself with extra sourdough discard and wondered what to do with it? I used to toss mine out until I discovered it makes an amazing quiche crust. Now, instead of reaching for my usual pie crust recipe, I get excited when I see that jar of discard in my fridge.

As someone who bakes sourdough regularly, I’m always looking for ways to use up my discard. This crust has become my go-to solution – it’s simple, requires ingredients I already have, and gives my quiche a slight tangy flavor that regular crusts just don’t have. Plus, it feels good knowing I’m not wasting any of my starter.

The best part? You don’t need to be a sourdough expert to make this work. If you’ve got discard sitting around (or a friend who bakes sourdough), you’re already halfway there. And trust me, once you try this crust, you might find yourself volunteering to take that excess discard off your baker friends’ hands.

What Kind of Flour Should I Use?

For this sourdough discard quiche crust, plain flour (also known as all-purpose flour) is your best bet. While you might be tempted to use bread flour or pastry flour, stick with all-purpose flour since it has just the right protein content to create a tender, flaky crust that still holds its shape. Self-rising flour won’t work here since we’re not looking for any leavening action. If you’re in Europe, look for flour labeled “Type 550” or in the UK, “plain flour” – these are equivalent to American all-purpose flour and will give you the perfect texture for your quiche crust.

Options for Substitutions

This quiche recipe has plenty of room for swaps, especially with the fillings. Here’s what you can change up:

• Sourdough discard: Don’t have sourdough starter? No worries! You can use plain yogurt or just 1-2 tablespoons of ice-cold water instead. The texture will be slightly different but still good.
• Farmer cheese: Feel free to swap farmer cheese with feta, goat cheese, or even grated gruyere. Each cheese will give its own nice flavor to the quiche.
• Cream: You can use half-and-half instead of cream, or even whole milk – though the filling won’t be quite as rich. If using all milk, reduce the amount by 2 tablespoons.
• Pumpkin/squash: Any roasted veggie works well here – try sweet potato, butternut squash, or even roasted carrots. Just make sure to cut them in similar-sized pieces.
• Bacon: For the Lorraine version, you can use ham or pancetta instead of bacon. If using ham, there’s no need to pre-cook it.
• Scallions: Chives or finely chopped regular onions work just as well. If using regular onions, cook them briefly first to soften them up.

Watch Out for These Mistakes While Baking

The success of a flaky quiche crust depends heavily on temperature control – using warm butter or letting your dough get too warm will result in a tough, dense crust instead of those lovely, crispy layers. To keep everything cold, chill your flour and butter in the freezer for 15 minutes before starting, and use ice-cold sourdough discard or water. Another common mistake is overworking the dough – mix just until the ingredients come together, as too much handling will develop gluten and make your crust chewy rather than tender. When blind baking the crust (which you should always do to avoid a soggy bottom), don’t forget to dock the bottom with a fork and use pie weights – otherwise, your crust might puff up or shrink away from the sides of the pan. For the best results, let your filled quiche rest for about 15 minutes after baking – cutting into it too soon will give you messy slices since the custard needs time to fully set.

What to Serve With Quiche?

A slice of quiche pairs perfectly with a fresh green salad dressed in a light vinaigrette – the crisp lettuce and tangy dressing balance out the rich, creamy filling. For brunch, I like to add some fresh fruit on the side, like mixed berries or citrus segments, which add a bright, refreshing element to the meal. If you’re serving this for lunch or dinner, consider adding some roasted vegetables like asparagus or green beans, which complement the savory flavors of the quiche without overwhelming it. A glass of crisp white wine or sparkling prosecco makes this meal feel extra special!

Storage Instructions

Keep Fresh: Once your quiche has cooled completely, wrap it well in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 4 days. The crust might soften slightly over time, but the flavor will still be there!

Freeze: This quiche freezes really well! After it’s completely cool, wrap individual slices or the whole quiche tightly in plastic wrap, then aluminum foil. Pop it in the freezer where it’ll keep for up to 3 months. Perfect for those busy weeknight dinners!

Warm Up: To enjoy your quiche again, heat it in a 350°F oven for about 15-20 minutes if refrigerated, or 30-35 minutes if frozen (after thawing overnight in the fridge). Cover with foil while reheating to prevent the top from getting too brown. The microwave works too, but the crust won’t be as crispy.

Make Ahead: You can prepare the crust dough up to 2 days ahead and keep it wrapped in the fridge. Or blind bake the crust a day before, then fill and bake when you’re ready. This makes the process much more manageable when you’re planning to serve it for brunch or dinner.

Preparation Time	30-60 minutes
Cooking Time	50-75 minutes
Total Time	80-135 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 70-85 g
• Fat: 140-160 g
• Carbohydrates: 130-150 g

Ingredients

• For the quiche crust
• 225g plain flour
• 150g chilled salted butter
• 40g sourdough discard (or yogurt or 1-2 tbsp. ice-cold water)
• 1 teaspoon cold water (if necessary)
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• *1/2 teaspoon salt only if using unsalted butter
• Savory egg custard
• 5 eggs (250g total)
• 125g milk
• 125g cream
• Pinch of salt and pepper
• Vegetarian filling
• Approximately 1 cup of roasted pumpkin or squash
• 1/4 cup roasted bell pepper
• Half an onion, caramelized
• 1/3 cup farmer cheese
• Quiche lorraine filling
• Around 6 thick slices of bacon
• A handful of scallions
• 1/3 cup farmer cheese

Step 1: Prepare the Pastry Dough

Start by processing flour, garlic powder, and pepper in a food processor along with cold butter cubes.

Pulse until the mixture resembles small crumbs, similar to bread crumbs.

Add the sourdough discard or yogurt (alternatively, add 1 tablespoon of cold water) and process until tiny clumps form.

Transfer the pastry mix onto a surface and press together by hand to form a dough.

Gently knead until the dough becomes fairly smooth.

Wrap the dough in plastic wrap and refrigerate for at least two hours or, ideally, overnight to develop more flavor if using sourdough.

Step 2: Roast Vegetables and Prepare the Pastry Shell

While the dough is chilling, roast your pumpkin and bell pepper until tender.

Preheat your oven to 350°F.

Once the pastry has chilled, let it thaw slightly before rolling out.

Roll the pastry out on a floured surface to fit your quiche tray or pie dish, ensuring the dough is about 2-3 mm thick.

If it’s too thin, it will break easily; if it’s thicker, it will have less space for filling.

Cover the lightly greased quiche tray with the rolled-out pastry, pressing gently and trimming the edges.

Smooth out or crimp the borders as desired.

Step 3: Blind Bake the Pastry Shell

Dock the pastry base with a fork to prevent bubbling.

Place a piece of parchment paper over the pastry and add baking beads or beans to weigh it down.

Blind bake the pastry for about 15-20 minutes.

Remove the parchment and weights, then optionally apply a light egg wash to the pastry to ensure a golden finish.

Bake for a further 10-15 minutes until the shell is golden brown.

Step 4: Prepare the Filling and Custard

Prepare the custard by whisking all necessary ingredients together and set aside.

For the filling, fry bacon and chop into small pieces; slice the scallion.

For a vegetarian option, caramelize onions and add chili flakes or Thai chili peppers for extra heat.

Ensure all fillings are prepped before filling the quiche base.

Step 5: Fill and Bake the Quiche

Ensure your oven is preheated to 350°F before filling the baked pastry bases.

Add the prepared filling into the shell and carefully pour the egg custard over until it just covers the fillings.

Do not fill to the brim to avoid overflow.

Place the quiche on a larger baking tray and place it in the preheated oven.

Bake for about 30-35 minutes, or until the custard is set and not runny in the center.

Baking time can vary based on the filling and custard volume, so monitor closely to avoid overbaking; otherwise, the texture may turn crumbly.

Step 6: Cool and Serve

Once baked, let the quiche cool slightly to allow the flavors to set.

Slice and serve your quiche with a fresh salad for a delightful and satisfying meal.