Sourdough Discard Quiche Crust
Transform your sourdough discard into a buttery, flaky pastry shell that elevates any quiche filling. The tangy fermented starter relaxes gluten for a tender crust and adds a subtle complexity that pairs beautifully with savory egg custards.
Equipment
- 9-inch quiche tin or tart pan with removable bottom
- Pastry cutter or bench scraper
- Large mixing bowl - chilled if possible
- Plastic wrap or beeswax wrap
- Rolling Pin
- Parchment paper
- Pie weights or dried beans
- Fork - for docking
- Pastry brush - optional, for egg wash
- Marble pastry board - optional, but recommended
- Danish dough whisk - optional, but recommended
Ingredients
- 1 1/4 cups all-purpose flour - 160g, plus more for dusting
- 1/2 teaspoon fine sea salt - 3g
- 1/2 cup unsalted butter - 113g, cold and cut into 1/2-inch cubes
- 1/2 cup sourdough discard - 120g, cold, at 100% hydration (equal parts flour and water)
- 1 to 2 tablespoons ice water - 15-30ml, as needed
Instructions
- Chill your mixing bowl and butter cubes in the freezer for 10-15 minutes. Keep sourdough discard cold in the refrigerator.
- Combine 1 1/4 cups all-purpose flour and 1/2 teaspoon fine sea salt in the chilled mixing bowl.
- Cut cold butter cubes into the flour mixture using a pastry cutter until the butter is broken into irregular, pea-sized pieces.
- Add cold sourdough discard and toss with a fork until no dry pockets of flour remain. Add ice water, 1 tablespoon at a time, if needed to bring the dough together.
- Turn the shaggy dough onto a floured surface and fold it over itself 4-5 times until it holds together in a cohesive disc with visible butter streaks.
- Wrap the dough disc tightly and refrigerate for a minimum of 1 hour, or up to 3 days.
- Let the dough sit at room temperature for 5 minutes, then roll into a 12-inch circle about 1/8 inch thick.
- Transfer the dough to a 9-inch quiche tin, pressing gently into the corners and up the sides without stretching. Trim excess dough and crimp the edges.
- Prick the base all over with a fork and freeze the lined tin for at least 20 minutes.
- Preheat oven to 375°F. Line the crust with parchment paper, fill with pie weights, and blind bake for 18-20 minutes. Remove weights and bake for 5-8 more minutes until the base is dry and lightly golden.
Notes
- Keep all ingredients cold throughout the process for the flakiest results. Cold butter, discard, bowl, and hands are essential.
- Don't overwork the dough. Stop mixing as soon as the dough holds together to prevent a tough crust.
- Use 100% hydration discard (equal parts flour and water by weight) for the best texture.
- Never skip the fridge rest. That 1-hour minimum is crucial for preventing shrinkage and ensuring flakiness.
- Freeze for 20 minutes before blind baking to significantly reduce crust shrinkage.
- Weigh your ingredients with a kitchen scale for the most consistent, reliable results.
- For a pre-baked unfilled crust, store at room temperature loosely covered for up to 24 hours or refrigerate for 3 days.
- Baked quiche keeps in the refrigerator for up to 4 days. Reheat slices in a 325°F oven for 10-15 minutes to keep the crust crisp.
- This dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling.
- To prevent a soggy bottom, blind bake thoroughly, pre-cook fillings, and brush the hot crust with beaten egg before adding the filling.