Farmstyle Quiche with Sourdough Crust

A simple homemade quiche to enjoy as is or add your own special touch. Compliments of Legacy Acres – a blogspot with incredible recipes – many of them on this site!

Farmstyle, homestyle, homemade goodness!


Sourdough Crust:
1 1/4 cups Maine Grains Organic Whole Wheat, Kamut or Spelt flour
1 tbsp raw sugar
1/2 tsp sea salt
6-8 tbsp butter - cut into cubes and chilled
Option: add bacon bits and/or sub bacon fat for butter
2 tbsp sourdough starter - the discard from the fridge or the fed starter - if using 'fed' be sure to tap down your spoon
No starter: use one egg yolk
A few tbsp of cream, milk or water - just to combine ingredients
Quiche Filling:
4 eggs (or 3 duck eggs)
1 1/4 cup heavy cream, whole milk or a blend
1/2 tsp sea salt
8-10 oz cheese - about 2 cups shredded
Option: use fridge leftovers/veggies chopped or in bite sized pieces - but keep the added moisture to a minimum


  1. Pie Crust: Combine flour, sugar, salt and starter into a medium sized bowl. 
  2. Add butter to flour mixture and combine by pinching butter and flour together to form a coarse, crumbly mix. 
  3. Add the cream or water and gently stir the dough together
  4. 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
  5. 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.
  6. Blind Bake: Quiche, or many summer pies, do best when pre- baked, about 10 minutes in a 375 degree oven, 15 if the crust is coming out of the freezer
  7. 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
  8. Bake 375 degrees for 30 minutes or longer for a more browned quiche


Course: Breakfast, Main Dish, Side Dish, Snack