Sourdough Discard Quick Quiche (10min Prep!)

A quick and cozy quiche made with a sourdough-discard base and your favorite fillings. Minimal prep, BIG flavor.  

Why you’ll love it

• Uses unfed sourdough discard (no waste!) 

• No crust rolling — the discard becomes the base

• Customizable: breakfast, lunch, or easy dinner

Ingredients

Discard Base

• 3/4–1 cup sourdough discard (unfed) 

• 2–3 tbsp butter or olive oil 

Egg Filling

• 5–6 eggs 

• 1/2 cup milk or cream 

• 1/2–1 cup cheese (any kind) 

• Salt + seasonings (garlic powder, herbs, etc.) 

Optional Add-Ins (choose what you love)

Veggies: onion, spinach, tomatoes, mushrooms 

Protein (pick one): smoked salmon, turkey, shredded chicken, ham, etc. 

Bread Coach Tip: If your add-ins release water (mushrooms, spinach, tomatoes), cook them first so your quiche doesn’t get watery. 

Instructions

1) Preheat + make the discard base

Preheat oven to 375°F (190°C). Heat a cast-iron skillet over medium heat and melt butter/oil. Pour in discard and swirl to coat evenly. Cook 2–3 minutes until the bottom is set. Then bake 5–8 minutes until the base is just set (don’t let it brown).

2) Whisk the filling

Whisk together eggs, milk/cream, salt/pepper, cheese, and any add-ins (precook watery veggies first). 

3) Build the quiche

Remove skillet from oven and pour egg mixture over the discard base. Add extra cheese on top if you want. 

4) Bake

Bake at 375°F for 25–35 minutes until the center is just set (a knife should come out mostly clean). Rest 5–10 minutes before slicing. 

5) Optional browning

If you want a more browned top, broil 1–3 minutes at the end instead of baking longer (helps prevent drying out).

Flavor Combos (reader-friendly ideas)

• Spinach + feta 

• Bacon + cheddar 

• Mushroom + Gruyère 

• Tomato + basil + mozzarella 

Storage

Store covered in the fridge for 3–4 days. 

Reheat: Warm slices in the oven or air fryer until heated through (best texture), or microwave for speed.

FAQ

Can I use unfed discard straight from the fridge?

Yes — this recipe is designed for unfed discard. 

What size skillet should I use?

A standard 10–12” cast iron works great. (If your skillet is smaller, it may bake a little longer.)

Want to Learn How to Bake Your First Sourdough Loaf?

If you’ve been curious about sourdough but feel overwhelmed by all the timelines, techniques, and conflicting advice online — I created a course to make it simple.

In my Sourdough Made Simple course, I walk you through the exact process I use to bake consistent, beautiful sourdough loaves from start to finish.

Inside the course you’ll learn:

• How to create and maintain a strong starter

• How to mix and ferment dough with confidence

• How to shape and score your loaf

• How to troubleshoot common mistakes

• And how to bake a beautiful loaf in your home oven

It’s designed specifically for beginners, and students are baking their first successful loaves right alongside me.