Quiche Lorraine with Sourdough Crust

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When I introduce myself to someone new, I help them remember my name by saying, “Think of Quiche Lorraine because I am a foodie!” They always smile and it seems to help them remember my name.

Comment from recipe moderator — this recipe highlights the sixth of the Weston A. Price Foundation’s 11 Wise Traditions Dietary Principles, which is to prepare seeds, grains, and nuts properly to minimize anti-nutrients and enhance digestibility. Please note that we recommend that you use organic ingredients and pasture-raised animal products.

Crust Ingredients

• 1 cup sourdough starter
• ½ to ¾ cup all purpose unbleached white flour
• Extra all purpose white flour
• 1 teaspoon of sea salt
• ¼ cup butter, cut into small cubes and chilled

Quiche Interior Ingredients

• 10 slices bacon, chopped
• ½ cup green onions, chopped (set aside a few for garnish)
• 5 large eggs
• 1 cup of heavy cream
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground pepper
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon of nutmeg
• 1 cup of Gruyère cheese, shredded

Instructions

1. At 8 PM, in a medium bowl, mix 1 cup of the sourdough starter with flour and salt.
2. Add the flour ¼ cup at a time until you get a stiff and fairly dry dough.
3. Dip your hands in the extra flour and mix the dough into a ball.
4. Cover the bowl with a plate or plastic and place in fridge overnight or for at least 8 hours.
5. At 7 AM or when you are ready to make the quiche – preheat oven to 400° F.
6. Take the dough out of the fridge and roll out between two parchment papers or on a floured counter top.
7. Sprinkle the butter on half the dough and then fold the other half over the butter. Roll the dough and then fold it over itself. Roll again.
8. Continue this until the butter is well incorporated into the dough.
9. Take about ⅓ of the dough, cover the rest and put in the fridge to make crackers or another crust for later. The dough can be kept in the fridge for up to a week.
10. Roll out the dough until it is very thin. Add flour if it is sticking.
11. Roll it in a circle shape that will overhang your pie plate.
12. Place in pie plate and trim off the extra dough.
13. Take a fork and poke holes through the dough on the bottom of pan.
14. Bake for 10 to 15 min. Set aside and reduce oven temperature to 325°F.
15. Fry up the bacon on medium heat in a frying pan until crisp.
16. Use slotted spoon and transfer bacon to paper towel.
17. Pour off all but 1 tablespoon of fat from the frying pan.
18. Add the onions and cook for 3 minutes. Remove from pan and set aside.
19. In a medium bowl combine eggs, cream, salt, pepper, cayenne and nutmeg. Whisk until all combined.
20. Fold the bacon, onions and cheese into the egg mixture. Pour onto crust.
21. Bake for 45 to 50 minutes at 325° F. The quiche should be set and lightly golden on top. Let cool for a few minutes before slicing. Garnish with green onions.

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