SOURDOUGH DISCARD CRUSTLESS QUICHE (IMPOSSIBLE QUICHE)
A silky, perfectly set crustless quiche made with sourdough discard that quietly forms its own base layer as it bakes. No pastry, no fuss, just real quiche. Non sourdough option.
Servings: 6 slices
Calories: 234kcal
Equipment
- 9 or 10 inch deep dish pie pan
- Immersion blender blender, nutribullet, whisk
- Wide mouth quart jar or large bowl
- Kitchen scale (highly recommeded) measuring cups
Ingredients
- 200 g eggs 4 large eggs
- 320 g whole milk 1 cup + 5 tablespoons
- 65 g heavy cream just under 1/4 cup
- 100 g sourdough discard/peaked starter 100% hydration, room temperature (scant 1/2 cup)
- 8 g cornstarch 1 tablespoon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch of nutmeg
- 57 g sharp cheddar freshly shredded (1/2 cup loosely packed)
- 57 g low moisture mozzarella freshly shredded (1/2 cup loosely packed)
- butter for greasing the pan
Instructions
- Preheat your oven to 400 degrees F and generously butter your pie pan.
- Add all custard ingredients to a wide mouth quart jar or large bowl, the eggs, milk, cream, sourdough discard, cornstarch, salt, pepper, and nutmeg. A wide mouth quart jar works especially well here as it minimizes splashing and makes pouring easy. Blend with an immersion blender for about 10 to 15 seconds until completely smooth. You are not trying to add air, just combine everything evenly. Alternatively, use a blender, nutribullet or hand whisk.
- Scatter half of the shredded cheddar and mozzarella evenly across the bottom of the buttered pan. This layer melts into the base as the quiche bakes and gives the bottom extra structure.
- Slowly pour the custard over the cheese. Do not stir. Scatter the remaining cheese evenly over the top of the custard.
- Transfer the pan to the center rack of your oven and bake at 400 degrees F for 10 minutes. This initial high heat sets the edges and gives the top a beautiful golden color.
- Reduce the oven temperature to 350 degrees F and continue baking for 25 to 35 minutes, checking for doneness starting at the 20 minute mark. Every oven is different and metal pans will bake faster than glass or ceramic.
- The quiche is done when the edges are fully set and the very center has a slight jiggle as one unified mass. It should not ripple like liquid.
- Remove from the oven and let rest uncovered for at least 20 minutes before slicing. The custard continues to set as it cools and the slices will hold their shape much better once fully rested. If cutting before the rest, no matter how well baked it will not hold shape.
Notes
Storage:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the fully cooled quiche tightly in plastic wrap followed by a layer of foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Place slices in a 300 degree F oven covered loosely with foil for 15 to 20 minutes until warmed through. Individual slices can also be microwaved in 30 second intervals.
No Sourdough Starter Version:
Replace the 100g sourdough discard with 50g all-purpose flour (6 to 7 tablespoons) and increase the milk to 366g (1 and 1/2 cups) to replace the water that was in the discard. Whisk the flour with a small splash of the milk until completely smooth before adding the remaining ingredients. Continue with the recipe as written.
Substitutions:
Both sourdough discard and active starter at peak work in this recipe. Active starter will give a slightly milder flavor. The cornstarch is optional but recommended for a cleaner set and no weeping after slicing. Tapioca starch or arrowroot can be substituted in equal amounts. Whole milk works best but 2% can be used in a pinch. To use all whole milk instead of cream, simply replace the heavy cream with the same amount of whole milk.
Pan Notes:
A metal pan conducts heat faster than glass or ceramic. If using a glass or ceramic dish, add 5 to 10 minutes to the lower temperature bake and consider starting at 375 degrees F instead of 400 to prevent over-browning the edges.
