DEEP DISH QUICHE (WITH SOURDOUGH PIE CRUST)

 I recently got inspired to "step up" my quiche game after breakfast at a cafe' while I was on vacation.  They offered two types of deep dish quiches which were super tasty.  So tasty in fact, that my daughter and I had breakfast there 3 of the 5 mornings we were there.   We each ordered one of the flavors, then split it in half so each of us could enjoy both flavors.   The quiche had great eye appeal because they were so tall and their custard was super creamy.   

I love the flavor combinations of mine, but I wanted to improve the interior consistency, and I definitely wanted to try my hand at a deep dish crust, versus the store bought pie crusts I had been using all these years.  

Since I've been baking with sourdough recently, I tend to have a fair amount of "discard".  With that in mind, I looked for a sourdough pie crust recipe.  The one I chose was wonderful!  Very flaky and it held up really well.  I used my springform pan.

This recipe makes 1 pie crust.   I doubled it since I wasn't sure with the springform pan if I needed additional.  As it turned out, I did end up with quite a bit leftover, plus my shell was thick in a couple spots, and I probably didn't need to go quite as high on the sides.   I froze what I didn't use and plan to see if I have enough to make another. 

INGREDIENTS:

1 cup + 1 tsp flour

8 Tbsp. butter COLD

½ tsp. fine sea salt

½ tsp. granulated sugar

1 tsp. white vinegar

½ cup sourdough discard starter

DIRECTIONS:

Use a cheese grater to grate the cold butter into a large mixing bowl.  Add the flour, salt and sugar and use a fork to toss the ingredients together, making sure the butter is coated and separated.  Use a bench scraper or a pastry cutter to cut the butter into the flour mixture, until it forms large crumbles.

Add the discard and vinegar to the bowl and then use a fork to incorporate them into the mixture.  Switch to your hands and press the dough together until there are no dry bits left in the bowl.  ( if the dough is too dry, add a tsp of water)

Form the dough into a disk shape and wrap in plastic wrap.  Use a rolling pin to flatten the disk.  Chill for at least 2 hours or up to 4 days.  

Blind bake the crust.  Roll out the dough to approximately 1/8" thick.  For a 9½ springform the dough should be 16" in diameter.  Carefully lift into the pan and press up the sides and into the bottom.  Line the pie with parchment or aluminum foil and add pie weights or at least 3" of  dry beans.   Bake for 20 minutes at 375 degrees.  The crust will be slightly golden around the edges.   Remove the foil and beans.  The bottom will look uncooked and slightly wet at this point.   Return to the oven for and additional 5-8 minutes.   The bottom will puff slightly, but will deflate when removed from the oven.  Allow the crust to cool.  

NOTE:  It's really important to work quickly to ensure a flaky crust.  You don't want the butter to warm.  You will be able to see bits of butter in the dough, which is exactly what you want.    If it starts to warm while you're working with it, put it in the fridge for 15 minutes and then finish up. 

This dough can be chilled (well wrapped in plastic wrap) in the fridge for up to 4 days, and frozen for up to 3 months. 

Recipe c/o:  Amy Duska

As for the quiche itself.  I modified my "tried and true" sausage and cheese quiche recipe to the following:

INGREDIENTS:

6 eggs

2 cups whole milk

1 cup heavy cream

2 cups spinach, wilted

1 lb. breakfast sausage links cut into small pieces

1 ½ cups shredded medium cheddar cheese

½ cup onion chopped

salt and pepper to taste

½ tsp. powdered garlic

fresh or dry parsley

DIRECTIONS;

Brown sausage links, allow to cool on a paper towel lined plate.  Once cool cut into small pieces.  I toss my cooled links lightly with flour before assembling to keep them from laying on the bottom of the quiche. 

Cook the onions until tender in the remaining sausage fat (if it's not too much, otherwise remove some before adding them to the frying pan).  Add in the spinach to quickly wilt. 

In a separate bowl whisk together the eggs, milk and cream.  Stir in the spinach, onion, salt, pepper and garlic.   

In the baked shell, add a handful of shredded cheese and sausage.  Slowly pour in some of the egg mixture.  Add more sausage and cheese and continue.  Save some of the cheese to sprinkle over the top.  Just before placing in the oven, sprinkle parsley over the top.  I place my pan on a foil lined baking sheet just in case.  

Bake at 325 degrees for 1 hour and 15 minutes to 1 hour and 30 minutes.  I went with 1 hour and 25 minutes and it needed another 5 for sure.  

Cool for about 5 minutes in the pan.  Release the sides and let sit another 30-40 minutes before slicing. 

NOTE:  The whole milk and heavy cream was exactly what it needed!  The interior was so creamy.....it reminded me of the cafe' in Prague.  (if you're curious, my original recipe called for eggs and evaporated milk).  

Also just to clarify, the picture above was taken the following morning... cold from the fridge, so it doesn't have that gooey look to it....and I'll be honest, the one I took the evening I ate the quiche was too gooey, because I didn't let it cool long enough.  I was too excited to try it.

There are so many possibilities with ingredients, feel free to mix it up.   My other "go to" is ham and swiss.  Just keep the egg, milk and cream so you have that lovely consistency.

Enjoy!