Popped into my tried-and-true sourdough pie crust, this easy savory quiche is a crowd-pleaser for breakfast, lunch, or dinner. With a make-ahead option, it is a proven winner.
I love making this sourdough quiche on the regular during gardening season. With all the fresh garden veggies pouring into the house, I can get creative, dicing up different vegetables to mix in with the eggs.
A savory quiche pairs perfectly with a sweet breakfast treat like my sourdough discard blueberry and lemon quick bread. Nothing beats a salty and sweet combination of flavors around the family table.
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📖 Recipe
Savory Sourdough Quiche
Equipment
Ingredients
- 1 sourdough pie crust
- 1 tablespoon butter or olive oil for sautéing
- 3 medium onions diced
- 2 cloves garlic minced
- 300 grams fresh asparagus trimmed and cut into pieces
- salt and black pepper to taste
- 6 large eggs
- 120-240 grams cooking cream or milk
- 1 tablespoon mustard I like Dijon
- fresh parsley for garnish optional
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil or butter in a cast iron skillet over medium heat, then sauté the onions and garlic until the onions are soft and translucent, about 5-7 minutes.
- Add the asparagus and season with salt and pepper. Cook until veggies are just tender, about 5 minutes, then remove from the stovetop and transfer to a large plate or bowl to cool.
- While the veggies are cooling, whisk together eggs, cooking cream (or milk), and mustard in a bowl.
- Add the cooled vegetables into the egg mixture.
- Quickly slide the sourdough pie crust into the cast iron skillet, then gently pour the egg and veggie mixture over the top, filling the skillet.
- Place the skillet in the oven and bake for about 40 minutes, until the eggs are set and the top is golden.
- Remove from the oven and allow the quiche to rest in the skillet for 10 more minutes after baking. Cut into wedges and serve either warm or at room temperature with a sprinkle of fresh herbs.
Notes
Nutrition
Ingredients
Here's the roundup of ingredients for a perfectly fluffy quiche.
- Sourdough Pie Crust - My best-loved sourdough pie crust makes the base of this recipe.
- Butter - I like to use butter for sauteing the onions and veggies in, but you can also use olive oil or your preferred fat.
- Onions - Onions impart a tremendous amount of flavor into any savory dish, including this quiche.
- Garlic - Like the onions, sauteed garlic adds a ton of savory flavor to the eggs.
- Asparagus - Fresh asparagus is the star of this recipe, and it is so yummy, but any other veggie can be substituted. Bell peppers and mushrooms are another popular combo.
- Salt and black pepper - Salt and pepper to taste, of course. I like to be generous with mine.
- Eggs - The protein punch in every quiche is the egg base, and I use 6 in this recipe.
- Cream or milk - Cooking cream or milk are mixed with the eggs to give that fluffy quiche texture everyone loves. I prefer to use cream for the best result but milk works fine, too.
- Mustard - A high-quality Dijon mustard adds a wonderful dimension of flavor to this dish.
- Fresh Herbs - For a lovely and bright finish, add a sprinkle of freshly chopped herbs to the top of your baked quiche. I enjoy parsley and basil.
See recipe card for quantities.
How to Make Savory Sourdough Quiche
These clear-cut instructions will make it easy for you to make a perfect, golden-brown quiche in your home. This sourdough crust has the absolute best flavor! You simply cannot beat homemade pie crust.
Step 1: Preheat the oven to 400°F (200°C). Then heat some butter or olive oil in a cast iron skillet over medium heat and saute the onions and garlic until the onions are soft and translucent. This takes about 5 to 7 minutes.
Step 2: Add the asparagus and season with salt and pepper. Cook the veggies until just tender, about 5 minutes, then remove the pan from the stovetop and transfer the veggies to a large bowl or plate to cool.
Step 3: While the veggies are cooling, whisk together the eggs, cooking cream or milk, and mustard in a bowl. Add the cooled vegetables to the egg mixture.
Step 4: Quickly slide the sourdough pie dough into the cast iron skillet, then gently pour the egg and veggies mixture over the top, filling the skillet.
Step 5: Place the filled skillet in the oven and bake for about 40 minutes, or until the eggs are set and the top is golden brown.
Step 6: Remove the baked quiche from the oven and allow it to rest for 10 more minutes at room temperature on the counter before cutting it into wedges and serving. Sprinkle on some fresh chopped herbs for garnish.
Hint: When chopping the asparagus, I like to save the tops of each stalk to place on top of the egg mixture. This makes a nicer-looking presentation.
Another tip I like to use is to mix up my pie dough in a food processor to save time.
Baking Schedule
Want to make this quiche up ahead of time? No problem. Follow this baking schedule for an easy way to enjoy a delicious make-ahead breakfast.
The day before (or several days before): The sourdough pie crust dough can be made up to five days before assembling the quiche. Simply follow my sourdough pie crust recipe, wrap it in plastic wrap, and store it in the fridge until you are ready to make the quiche.
You can also mix the egg and sauteed veggie mixture and store it in an airtight bowl in the refrigerator.
Baking day: Set out the pie crust and egg mixture while the oven is preheating. Whisk up the egg mixture a bit and start assembling the quiche. Place the pie crust into the cast iron skillet, fill the crust with the egg mixture, and bake.
Substitutions & Variations
There are endless possibilities of add-ins for this savory quiche, and I'll share a few of my favorite pie filling variations here.
- Parmesan - For a luxuriously cheesy addition, shred some fresh parmesan and add it to the egg mixture before baking, or sprinkle it over the top before popping it into the oven.
- Red bell peppers and mushrooms - A popular combination of veggies, red bell peppers, and sliced mushrooms pair nicely together.
- Spinach and cheese - A cup of cheddar cheese and a handful of frozen spinach are a fun way to spruce up the classic quiche.
- Mini sourdough quiches - Grab your mini pie pans for an adorable and delicious spin on this savory egg dish. This is a great way to serve up quiche for little kids.
Are you team savory or sweet? If you are a sucker for savory pies, you'll want to try my savory sourdough dutch baby pancake recipe.
Or if you are on team sweet pies, check out my sweet sourdough jam-filled hand pies recipe. And don't forget to subscribe to stay tuned for more pie recipes straight in your inbox.
💭Crucial Success Tips
If you like a super crispy crust, you can par-bake the pie crust, also known as blind baking, to prevent a soggy bottom crust.
FAQ
You can totally use whatever veggies you like. See the substitutions and variations section above for some great ideas.
When you think the eggs are set, give the pan a nudge. The pie shouldn't giggle at all, and the top should look nice and golden.
Yes, you can omit the cream or milk in the recipe and replace it with water or vegetable broth, but it won't have the exact same texture.
More Sourdough Discard Recipes
How To Store Savory Sourdough Quiche
Store leftovers in an air-tight container in the refrigerator for up to 5 days.
You can also completely bake this quiche, then cool, cover with a piece of plastic wrap and then aluminum foil, and freeze for up to 3 months. You can also store it in a large freezer bag. When you are ready to serve, remove it from the freezer and place it in the fridge overnight, then bake it the next day at 350 degrees F for 20-25 minutes.
I love keeping a ready-made pie dish in the freezer for quick last-minute meals.
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