Sourdough Quiche

A Buttery Sourdough Crust, Savory Filling, and All the Comfort You Crave

Mother’s Day brunch is a tradition in many homes—filled with love, laughter, and, of course, delicious food made with care. This Sourdough Quiche is the kind of dish that says “I love you” in every bite. Made with a flaky, buttery sourdough crust and filled with creamy eggs, cheese, and fresh vegetables, this quiche is as elegant as it is comforting.

Whether you're preparing something special for Mom, hosting a brunch party, or batch-cooking for the week ahead, this sourdough quiche is a flavorful, customizable option that’s both impressive and beginner-friendly.

Why This Sourdough Quiche Is Perfect for Mother’s Day

There’s just something about quiche that feels elevated without being fussy. It's rich, savory, full of wholesome ingredients, and incredibly versatile. For Mother’s Day, this recipe strikes the perfect balance between homemade charm and brunch-worthy flair.

• Make-ahead friendly – Spend less time in the kitchen, more time with Mom.

• Elegant & comforting – The flaky sourdough crust adds a gourmet touch.

• Customizable – Add your mom’s favorite veggies, meats, or cheeses.

• Beautiful presentation – Garnish with fresh herbs for a lovely centerpiece.

Ingredients

For the Sourdough Pie Crust:

• 1 ¼ cups all-purpose flour

• ½ tsp sea salt

• 1 stick (½ cup) cold unsalted butter, cut into cubes

• ½ cup cold sourdough discard (unfed)

• 1–2 tbsp cold water (as needed)

For the Quiche Filling:

• 5 large eggs

• ¾ cup heavy cream or whole milk

• 1 cup shredded cheese (cheddar, gruyere, Swiss, or a blend)

• 1 cup sautéed veggies (spinach, mushrooms, onions, or bell peppers)

• ½ cup cooked bacon or ham (optional)

• ½ tsp sea salt

• ¼ tsp freshly ground black pepper

• ¼ tsp garlic powder

• Fresh thyme or chives for garnish

Step-by-Step Instructions

Step 1: Make the Sourdough Crust

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour and salt.

Cut in the Butter

Use a pastry cutter or your fingers to cut the cold butter into the flour until pea-sized crumbles form.

Add Sourdough Discard

Stir in the cold sourdough discard until a rough dough forms. Add cold water, one tablespoon at a time, only if needed to bring the dough together.

Chill

Shape into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes (up to 2 days).

Step 2: Blind Bake the Crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch pie dish or tart pan. Press it into the pan and trim any excess. Dock the bottom with a fork.

Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 8–10 minutes until lightly golden.

Let cool while preparing the filling.

Step 3: Prep the Filling

In a large bowl, whisk together:

• Eggs

• Cream/milk

• Salt, pepper, and garlic powder

Stir in:

• Cheese

• Cooked vegetables

• Bacon or ham, if using

Step 4: Assemble & Bake

Pour the filling into the cooled crust. Bake at 350°F (175°C) for 35–40 minutes, or until the center is just set and slightly puffed.

Cool for at least 10 minutes before slicing. Garnish with herbs and serve warm or at room temperature.

Why You’ll Love This Quiche Recipe

• Waste-free – Great way to use sourdough discard in a savory recipe.

• Meal prep hero – Make ahead and enjoy slices all week.

• Easy to customize – Swap in seasonal veggies, herbs, or cheese blends.

• Holiday-worthy – Elegant enough for Mother’s Day, Easter, or Christmas brunch.

• Freezer-friendly – Wrap tightly and freeze for up to 2 months.

Tips for Success

• Use cold butter and discard – This ensures the crust stays flaky.

• Don’t overfill – Leave a bit of space so the filling doesn’t overflow.

• Sauté your veggies – Especially mushrooms, onions, or spinach to prevent sogginess.

• Let it rest – The quiche will slice more cleanly and hold together better after a short rest.

Variations to Try

• Mediterranean – Spinach, sun-dried tomatoes, olives, and feta.

• Spring Garden – Asparagus, leeks, peas, and gruyere.

• Meat Lovers – Sausage, bacon, cheddar, and caramelized onions.

• Dairy-Free – Sub in unsweetened plant milk and dairy-free cheese.

Make It a Mother’s Day Brunch to Remember

Mother’s Day is all about showing love and appreciation—and nothing says “thank you” like a homemade quiche on a beautifully set breakfast table. Pair it with a fresh fruit salad, mimosas, and a slice of sourdough lemon pound cake for the ultimate brunch spread.

Set the table with spring flowers, cloth napkins, and Mom’s favorite coffee or tea. Don’t forget a handwritten card!

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze individual slices or the whole quiche tightly wrapped for up to 2 months.

• Reheat: Warm in a 325°F oven or microwave slices for 30–60 seconds.

FAQs

Can I make this crustless?
Yes! Just grease your pie dish and pour in the filling. It will still bake beautifully, though slightly less structured.

Can I use active sourdough starter instead of discard?
Yes. Active starter works the same in this crust—just make sure it’s unfed so the tanginess doesn’t overpower.

Can I make this the day before?
Absolutely. In fact, quiche tastes even better the next day. Just reheat gently before serving.

Final Thoughts

This Sourdough Quiche is more than just breakfast—it’s an experience. From the buttery, tangy crust to the rich, flavorful filling, it’s the kind of dish that brings people together. Whether you’re preparing it for a special Mother’s Day brunch or simply making your week a little tastier, this quiche deserves a permanent place in your sourdough recipe rotation.

Let it be the star of your spring mornings, your brunch parties, and your moments of gratitude.