Farmstyle Quiche with Sourdough Crust

Directions

• Pie Crust:
• Combine flour, sugar, salt and starter into a medium sized bowl.
• Add butter to flour mixture and combine by pinching butter and flour together to form a coarse, crumbly mix.
• Add the cream or water and gently stir the dough together.
• Once it starts to take shape it can be pressed into a greased pan or rolled out – to about 10″ – with a bit of flour. Use a cake pan (or pie plate) filling any holes or gaps with bits of dough that overlap.
• Prick the bottom and sides of the crust with a fork, refrigerate dough for at least one hour. If starter was used – overnight or 8 hours is best to get all the nourishing benefits.
• Blind Bake:
• Quiche, or many summer pies, do best when pre- baked, about 10 minutes in a 375ºF oven, 15 if the crust is coming out of the freezer.
• Quiche:
• In a bowl whip together the eggs, salt and cream. Gently pour into the baked crust and evenly distribute the cheese and any other fillings on top.
• Bake 375ºF for 30 minutes or longer for a more browned quiche.