Farmstyle Quiche with Sourdough Crust

Farmstyle Quiche with Sourdough Crust

Recipe by Cat Morrow
Course: Breakfast, Main course, Side dish, Snack


Cooking time



Farmstyle, homestyle, homemade goodness! This is a simple homemade quiche to enjoy as is or add your own special touch. Compliments of Cat Morrow of Legacy Acres – a blogspot with incredible recipes – many of them on this site!
If starter is used refrigerate dough overnight or 8 hours– if not, refrigerate dough for at least an hour.


  • Sourdough Crust:
  • 1 1⁄4 cups Maine Grains Organic Whole Wheat Flour, Kamut or Spelt Flour

  • 1 tbsp raw sugar

  • 1⁄2 tsp sea salt

  • 6 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 tbsps 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 ozs cheese – about 2 cups shredded

  • Option: use fridge leftovers/veggies chopped or in bite sized pieces – but keep the added moisture to a minimum


  • 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.

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead