Savory Sourdough Quiche
This easy and savory sourdough quiche is a proven winner for a deliciously filling meal any time of day.
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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
- Swap out the onion and asparagus with your vegetables of choice.
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Nutrition
Serving: 1slice | Calories: 200kcal | Carbohydrates: 17g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 182mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 2mg
