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This sourdough quiche is completely customizable to whatever toppings you choose, and finished off with a warm and toasty sourdough crust (check out my sourdough pie crust recipe here).
Quiche was a tradition for my family growing up. We always had it around the holidays for either Christmas or Thanksgiving breakfast. As I got older, I started to take over the tradition of making quiche for my family, and I now make it for my husband and kids. This is honestly a recipe that I perfected over the years, and I am proud to share it here with you.
📖 Recipe
Sourdough Quiche
Quiche is perfect for a special occasion or a weekend brunch.
Equipment
- large mixing bowl
- whisk
Ingredients
- 1 sourdough pie crust
- 9 eggs
- 1 cup milk
- 2 tablespoon gelatin
- salt and pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Toppings of your choice (ideas below)
- ½-1 lb cooked ground breakfast sausage
- 6 pieces cooked bacon broken up into bits
- ½ cup cheese shredded or crumbed
- olives
- artichokes
- spinach
- broccoli
- onion
- garlic
- herbs of choice
Instructions
- Preheat your oven to 350°F.
- Pull out your pie crust from the refrigerator (I make mine the night before for convenience).
- In a large mixing bowl, whisk together your eggs, milk, gelatin, garlic powder, onion powder, salt and pepper, and any other herbs you want to use.
- Then, mix in your other toppings of choice (see note below).
- Pour the egg mixture on top of the pie crust and sprinkle the paprika on top.
- Bake for 1 hour, or until slightly browned and a toothpick comes out clean in the center.
- Let it cool slightly and top with fresh herbs before serving.
Notes
I prefer to spread my meat or heavier toppings on the pie crust first, then I pour my egg mixture on top.
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