Sourdough Quiche
Serves 620 mins prep60 mins cook
The sourdough quiche lorraine is what brunch dreams are made of. It has the perfect light and fluffy quiche filling with pieces of crispy bacon, creamy cheese, and caramelized onions inside a flakey sourdough crust. It is truly so easy to make and you'll feel so accomplished when it's finished.
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What you need
Instructions
0 Prep the crust. If making homemade sourdough crust, make the night before. When you are ready to make the quiche, preheat oven to 375. Then butter a pie dish and use your hands to press the dough into the pie plate. 1 Cook the bacon and onions. In a sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the onions and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Remove from pan and set aside. 2 Make the egg mixture. In a medium bowl, whisk the eggs. Then add kefir and seasonings. Continue whisking until fully combined. 3 Assemble your quiche. Spread the onion evenly over the bottom of the cooked crust. Top with half of the bacon, followed by dollops of farmers cheese, and then the remaining bacon. Pour the egg/kefir mixture over top. 4 Bake your sourdough quiche. Place your pie dish on the middle rack of your oven and cook for about 55-60 minutes, or until the egg mixture is set and the top is golden brown. Remove from oven to let cool for about 5-10 minutes. 5 Serve and enjoy! Serve your sourdough quiche lorraine warm with fresh cracked pepper.View original recipe
