Sourdough Quiche Crust
A buttery, flaky crust made with sourdough discard — perfect for custardy, savory quiches with elevated flavor and texture.
At a Glance
Loaf Style: Savory sourdough shortcrust
Skill Level: Beginner to Intermediate
Total Time: ~6–8 hours (includes chilling)
Prep Time: ~15 minutes
Yield: One 9-inch quiche crust
Hydration: N/A
Bake Temp: 375°F / 190°C
Baking Vessel: 9-inch tart or quiche tin
Ingredients
150g all-purpose flour
100g cold unsalted butter, cubed
60g sourdough discard (unfed)
½ tsp fine sea salt
1–2 tbsp cold water, as needed
Instructions
Make the Dough
1. In a mixing bowl, whisk together flour and salt.
2. Add cold cubed butter and rub into the flour with your fingers or a pastry cutter until it resembles coarse breadcrumbs.
3. Stir in sourdough discard and gently mix just until the dough comes together. Add cold water 1 tablespoon at a time only if needed.
4. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 6 hours or overnight.
Roll and Blind Bake
5. Preheat oven to 375°F / 190°C.
6. Roll out the chilled dough on a lightly floured surface into a circle about ⅛ inch thick. Line a 9-inch tart or quiche tin with the dough, trimming the edges neatly.
7. Dock the base with a fork. Line with parchment and fill with pie weights or dried beans.
8. Bake for 15 minutes, then remove weights and parchment and bake for a further 8–10 minutes until the base is just lightly golden.
Visual Cues
The crust should be pale golden with defined fluted edges and no soggy spots.
Texture will be crisp on the bottom and flaky on the sides.
Why This Works
Sourdough discard brings mild acidity that enhances the flavor and flakiness of the crust. The butter ensures richness, while the chilled dough creates steam pockets as it bakes — yielding delicate layers that hold up perfectly to quiche fillings.
