This quiche is a simple and quick recipe. This quiche is loaded with healthy vegetables, a fluffy, creamy egg filling, and a golden flaky crust.
Quiche is one of the best recipes ever invented. It’s acceptable for breakfast, snacks, lunch, and dinner. You can customize it with any filler, and it’s the perfect mixture of protein, fats, and carbs. I have been on a quiche kick lately; even my son loves them! I usually make a quiche when I have extra items around my kitchen, and the standard omelet or scrambled eggs aren’t sufficient. Quiche is so filling and nutrient dense.
Although easy to make, they look so fancy!
When Kyle was out of town a few weeks ago, I had my mom over for the weekend. After a day of shopping around town and playing at the park with Bugs, we stopped at the grocery store so I could pick up kombucha and all the ingredients to make our quiche dinner. While at a market, we saw quiche offered in the display case. It is what inspired our dinner. Quiche is one of those meals that you can appreciate all year round. I love how fresh it is in the summer with produce, but it’s also a warm and comforting food on a cold day.
How to use up produce in the house
While preparing the vegetables, I was excited about this upcoming summer and all the fresh produce in my garden. I’ll be making a lot of veggie quiches with fresh peppers, tomatoes, arugula, spinach, and herbs. If only our neighborhood allowed a chicken coop…
The possibilities are endless when it comes to flavoring quiche. We have made spinach, feta, buffalo chicken, pizza, and bacon-flavored quiches. I’ve even made quiche a Christmas tradition to go with our cinnamon rolls in the morning. Every sugary cinnamon roll needs a savory protein-filled friend.
How can I use up my Sourdough Discard?
One of my favorite ways to use up sourdough discard is by making a quiche crust, pie crust, or pancakes! I also love making muffins and chocolate chip cookies and will share those recipes very soon.
How to make Sourdough Quiche Crust
You do not have to add sourdough discard in this recipe if you do not have any. The sourdough discard gives this quiche crust a sour flavor, like making the crust with sour cream. I love the addition of sourdough discard in my quiche crust, and it’s the perfect way to use up the leftovers so they do not go to waste.
For the crust, I added two tablespoons of sourdough discard. I wanted the crust to have a sourdough flavor, but you can make this recipe without it. Both ways turn out so delicious. I have been looking for ways to use up the discard, so it doesn’t go to waste, and this quiche recipe is one of my new favorites.
The quiche crust is so flaky and buttery that it melts in your mouth!
What ingredients to use for Quiche Crust?
- Ice Water
- All-Purpose Flour (works with a gluten-free 1:1 substitute)
- Sea Salt
- Unsalted Butter
- Sourdough Discard (optional)
I used a non-stick tart/quiche pan with a removable bottom I purchased on Amazon. It helps you successfully take the quiche out of the pan to show off the beautiful crust on your quiche.
You can add any ingredients you want since the possibilities are endless! Here is a list of the ingredients I used for the quiche filling.
What ingredients go into a quiche?
- Onion Salt
- Garlic Powder
- Black Pepper
- Cheese Blend
Sometimes, I add in a little maple syrup!
Making the crust is the first step! Make sure to watch the video included in this blog post to see how I did it.
You can omit the crust entirely if you are not into a crust or follow a gluten-free diet.
I love that you can make quiche fresh by using produce that is in season.
What are some seasonal vegetables to add to quiche?
- Butternut Squash
I love adding in feta, goat cheese, mozzarella, cheddar, and swiss!
After the crust is prepared, add the cooked sausage (or no sausage if you’re making it vegetarian), peppers, onions, arugula, and tomatoes. Whisk a dozen eggs with black pepper, onion salt, garlic powder, dillweed, and chives in a large mixing bowl!
More Healthy Recipes You May Like
- Grilled Chicken Chopped Kale Salad & Honey Dill Vinaigrette
- Almond Flour Chocolate Chip Cookies | A Healthier Cookie
- Cranberry Oatmeal Blender Muffins
- Oven-baked tomato & chicken parm with a garlic basil dressing
- Kale and Chickpea Pasta with a Honey Basil Vinaigrette
- Protein Packed Blender Oatmeal Pancakes | Low Sugar
- Low Carb & No Added Sugar Chocolate Chip Muffins
- Peanut Butter Chocolate Chip Protein Balls | Vegan & GF
- Baked Blueberry Oatmeal Blender Bars | Healthy Breakfast Idea
Pour the eggs into the crust, top with more tomatoes, and bake! I added the cheese on top during the final ten minutes of baking. If you have any egg filling left over, add them to a cupcake pan and make mini egg cups. The mini egg cups were perfect for quick breakfasts all week long.
Why You’ll Love This Recipe
- Quick to make
- The perfect way to use up all the extra produce in the refrigerator
- You can freeze this quiche and eat it later.
- It’s customizable, especially if you’re vegetarian.
- It’s acceptable for breakfast, lunch, or dinner.
- It’s well-rounded when it comes to nutrients.
Cheesy Sausage Vegetable Quiche with Flaky Crust (sourdough option)
- 1 11 inch Quiche Pan
Flaky Quiche Crust
- 1 Large Egg
- 2 Tablespoons Ice Water
- 1 1/2 Cups All-Purpose Flour sub gluten-free 1:1
- 1/2 Teaspoon Sea Salt
- 3/4 Cup Unsalted Butter (sliced into cubes)
- 2 Tbsps Sourdough Discard (optional) + 2 tbsps of flour
Cheesy Sausage Vegetable Quiche Filling
- 1 Pound Cooked Pork Sausage
- 2 Cups Arugula
- 1 Large Bell Pepper (chopped) I used red & green
- 1/2 Medium Red Onion (chopped)
- 1 Cup Baby Tomatoes (Sliced)
- 12 Large Eggs
- 1/4 Cup Milk or Heavy Cream
- 1/2 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 1/2 Tsp Onion Salt
- 1/4 Tsp Dillweed
- 1 Tsp Chives extra if using fresh
- 3/4 Cup Shredded Cheese
Flaky Quiche Crust
- In a small bowl, whisk the egg and ice water together. Set aside.
- Combine the flour, salt, and cubed butter in a larger mixing bowl. Use your hands to smash the butter into the flour combining the ingredients.
- Once the butter and flour become a flaky mixture, mix in the egg bowl until you get a consistency of pie dough. If you add the sourdough, discard (+ extra flour), and do so during this step.
- Roll the dough out on a floured surface.Line a quiche pan evenly with the rolled dough. You may have to piece a few spots together.
- Cover and set in the freezer for fifteen minutes.
Cheesy Sausage Vegetable Quiche Filling
- Preheat the oven to 350 degrees.
- Cook up the sausage, and chop the arugula, onions, peppers, and tomatoes.
- Whisk the eggs with cream, garlic powder, black pepper, onion salt, dillweed, and chives.
- Add the sausage, vegetables, and egg mixture to the quiche crust. You can fill it to the top. Save the leftovers for egg cups.
- Bake for 20 minutes. Sprinkle the cheese over the top, and bake for an additional 10 minutes. The center of the quiche will be slightly bouncy without any liquid. That is how you know it's done!
- Enjoy! Store in the freezer or refrigerator if not eating right away.
I hope you enjoy this recipe, and I’d love to know what quiche flavor you’re thinking about making!
Questions for you!
- Have you ever made a quiche?
- If you make sourdough recipes, what do you do with leftover sourdough discard?
- What flavor of quiche are you going to make?
More Popular Breakfast Recipes From Simply Taralynn Blog