Crustless Sourdough Discard Quiche (High Altitude Version)

An effortless, crust-forming quiche that bakes beautifully at elevation, thanks to the magic of sourdough discard.

Ingredients

• 8 large eggs

• 1 cup sourdough starter (unfed, room temp discard)

• ½ cup milk (coconut milk used; can sub dairy or other plant-based)

• Salt, pepper, onion powder, garlic powder — to taste

• Grated Parmesan cheese (optional)

• Sautéed mushrooms

• Fresh chopped spinach

• Crumbled bacon

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High-Altitude Adjustments

At higher elevations, baked egg dishes can overcook or become rubbery if not carefully managed. Here’s what to tweak:

• Slightly reduce oven temperature to 365°F (185°C) to prevent overbrowning.

• Add an extra splash of milk (~1–2 tbsp) to retain moisture in drier air.

• Check doneness 5–7 minutes early (start checking at 43–45 min) to avoid overbaking.

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Instructions

1. Preheat oven to 365°F (185°C).

2. Whisk eggs, sourdough discard, milk, seasonings, and optional cheese until smooth.

3. Grease a deep-dish pie pan generously with butter.

4. Layer spinach, sautéed mushrooms, and bacon in the pan.

5. Pour the egg mixture evenly over the top.

6. Bake for 45–50 minutes, or until the center is set but still jiggles slightly—carryover heat will finish the cooking.

7. Cool for 10–15 minutes before slicing for the best texture.

 

Tips for High Altitude

• Use room-temperature eggs and starter to promote even baking.

• Let the quiche rest before cutting to allow structure to set.

• A glass or ceramic dish helps regulate heat more gently at altitude.