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This quiche is one of those recipes that feels fancy but is actually super simple to put together. It starts with a buttery, sourdough crust, filled with a mix of marinated chicken and sautéed veggies, all baked into a creamy, custardy filling. It’s perfect for a cozy breakfast, brunch, or even a light dinner.
I love how versatile this quiche is, you can swap the veggies for whatever you have on hand, and it’s a great way to use up extra sourdough starter. Plus, the marinated chicken adds so much flavor and keeps everything juicy.
Ingredients for Sourdough Quiche Recipe
Dough:
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250g (2 cups) flour
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100g (1/2 cup) sourdough starter
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1 egg
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1 tsp salt
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100g (1/2 cup) melted butter
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Optional: Water if needed to bring dough together
Filling:
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2 medium shallots (or 1 medium onion), finely chopped
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2 medium carrots, grated
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1 small or 2 mini peppers, chopped
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1–2 tbsp ghee or olive oil
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1 tbsp fresh coriander, finely chopped
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1 tsp salt (adjust to taste)
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1/2 tsp ginger powder
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Black pepper to taste
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100g (1/2 cup) cooked chanterelle mushrooms (or your preferred mushrooms)
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30–40g (1 oz) Parmesan cheese, grated
For the marinated chicken:
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Chicken breast (300g / 10.5 oz), cut into small cubes
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Lemon juice (1 tbsp)
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Kefir or milk (2 tbsp)
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Salt (½ tsp)
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Black pepper (½ tsp)
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Ginger powder (½ tsp)
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Onion powder (½ tsp)
For the egg mixture:
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3 eggs
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Kefir, yogurt, or creme fraiche (1 cup / 250ml)
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Salt (½ tsp)
How to Make Sourdough Chicken & Veggie Quiche
Step 1: Prepare the Dough
For the dough, combine 250g flour, 100g sourdough starter, 1 egg, 1 tsp salt, and 100g melted butter in a bowl. You can use your hands or a stand mixer for this. Knead the dough for about one minute to bring everything together. This dough doesn’t need to rise, so you can let it rest for 2–3 hours at room temperature or chill it in the fridge if you’re making it ahead of time.
Step 2: Make the Veggie Filling
Heat 1–2 tbsp of ghee or olive oil in a skillet over medium heat. Add the finely chopped shallots or onions and cook until soft. Grate the carrots and add them to the skillet, followed by the chopped peppers. Let the vegetables cook for a few minutes until tender. Add fresh coriander, salt, ginger, and black pepper to taste, stirring to combine.
Transfer the cooked vegetables to a bowl. To the vegetable mixture, add cooked chanterelle mushrooms (or any other mushrooms you prefer) and grated Parmesan cheese.
Step 3: Marinate & Cook the Chicken
Cut 300g (10.5 oz) of chicken breast into small cubes. In a bowl, mix the chicken with 1 tbsp lemon juice, 2 tbsp kefir (or milk), ½ tsp salt, ½ tsp black pepper, ½ tsp ginger powder, and ½ tsp onion powder. Let it marinate for a few hours or overnight in the fridge for the best flavor.
When ready to cook, heat 1 tbsp ghee or olive oil in a skillet over medium heat. Add the marinated chicken and cook until golden brown and fully cooked through. Mix the chicken with the prepared vegetable filling and set aside.
Step 4: Make the Egg Mixture
In a bowl, whisk together 3 eggs, 1 cup (250ml) kefir (or yogurt/creme fraiche), and ½ tsp salt until smooth. This will be the creamy base that holds everything together.
Step 5: Prepare & Pre-Bake the Sourdough Crust
Roll out the rested sourdough dough into a thin, even layer. Transfer it to a round baking tin (about 22–24cm / 9–10 inches) and gently press it into the bottom and sides. Use a fork to prick holes all over the surface to prevent puffing.
Pre-bake the crust in a preheated oven at 180°C (350°F) for 10-15 minutes until slightly firm but not fully cooked.
Step 6: Assemble the Quiche
Spread the chicken and vegetable filling evenly over the pre-baked crust. Pour the egg mixture on top, ensuring it covers the filling. Sprinkle with some grated Parmesan cheese for extra flavor.
Step 7: Bake
Return the quiche to the oven and bake at 180°C (350°F) for 25–30 minutes, or until the center is set and a knife inserted in the middle comes out clean.
Step 8: Serve & Enjoy
Let the quiche cool for a few minutes before slicing. Serve warm and enjoy!
Storage and Freezing
Storage:
Once baked, allow the quiche to cool completely. Store it in an airtight container in the fridge for up to 3–4 days.
Freezing:
This quiche freezes beautifully! After baking, let it cool completely, then wrap it tightly in plastic wrap and transfer it to a freezer-safe bag or container.
Sourdough Chicken & Veggie Quiche Recipe
Ingredients
Dough:
- 250 g flour 2 cups
- 100 g sourdough starter 1/2 cup
- 1 egg
- 1 tsp salt
- 100 g melted butter 1/2 cup
Filling:
- 2 medium shallots or 1 medium onion, finely chopped
- 2 medium carrots grated
- 1 small or 2 mini peppers chopped
- 1–2 tbsp ghee or olive oil
- 1 tbsp fresh coriander finely chopped
- 1 tsp salt adjust to taste
- 1/2 tsp ginger powder
- Black pepper to taste
- 100 g 1/2 cup cooked chanterelle mushrooms (or your preferred mushrooms)
- 30–40 g 1 oz Parmesan cheese, grated
For the marinated chicken:
- 300 g Chicken breast 10.5 oz, cut into small cubes
- 1 tbsp Lemon juice
- 2 tbsp Kefir or milk
- ½ tsp Salt
- ½ tsp Black pepper
- ½ tsp Ginger powder
- ½ tsp Onion powder
For the egg mixture:
- 3 eggs
- 1 cup Kefir yogurt, or creme fraiche (250ml)
- ½ tsp Salt
Instructions
Step 1: Prepare the Dough
-
For the dough, combine 250g flour, 100g sourdough starter, 1 egg, 1 tsp salt, and 100g melted butter in a bowl. You can use your hands or a stand mixer for this. Knead the dough for about one minute to bring everything together. This dough doesn’t need to rise, so you can let it rest for 2–3 hours at room temperature or chill it in the fridge if you're making it ahead of time.
Step 2: Make the Veggie Filling
-
Heat 1–2 tbsp of ghee or olive oil in a skillet over medium heat. Add the finely chopped shallots or onions and cook until soft. Grate the carrots and add them to the skillet, followed by the chopped peppers. Let the vegetables cook for a few minutes until tender. Add fresh coriander, salt, ginger, and black pepper to taste, stirring to combine.
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Transfer the cooked vegetables to a bowl. To the vegetable mixture, add cooked chanterelle mushrooms (or any other mushrooms you prefer) and grated Parmesan cheese.
Step 3: Marinate & Cook the Chicken
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Cut 300g (10.5 oz) of chicken breast into small cubes. In a bowl, mix the chicken with 1 tbsp lemon juice, 2 tbsp kefir (or milk), ½ tsp salt, ½ tsp black pepper, ½ tsp ginger powder, and ½ tsp onion powder. Let it marinate for a few hours or overnight in the fridge for the best flavor.
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When ready to cook, heat 1 tbsp ghee or olive oil in a skillet over medium heat. Add the marinated chicken and cook until golden brown and fully cooked through. Mix the chicken with the prepared vegetable filling and set aside.
Step 4: Make the Egg Mixture
-
In a bowl, whisk together 3 eggs, 1 cup (250ml) kefir (or yogurt/creme fraiche), and ½ tsp salt until smooth. This will be the creamy base that holds everything together.
Step 5: Prepare & Pre-Bake the Sourdough Crust
-
Roll out the rested sourdough dough into a thin, even layer. Transfer it to a round baking tin (about 22–24cm / 9–10 inches) and gently press it into the bottom and sides. Use a fork to prick holes all over the surface to prevent puffing.
-
Pre-bake the crust in a preheated oven at 180°C (350°F) for 10-15 minutes until slightly firm but not fully cooked.
Step 6: Assemble the Quiche
-
Spread the chicken and vegetable filling evenly over the pre-baked crust. Pour the egg mixture on top, ensuring it covers the filling. Sprinkle with some grated Parmesan cheese for extra flavor.
Step 7: Bake
-
Return the quiche to the oven and bake at 180°C (350°F) for 25–30 minutes, or until the center is set and a knife inserted in the middle comes out clean.
Step 8: Serve & Enjoy
-
Let the quiche cool for a few minutes before slicing. Serve warm and enjoy!
Recipe Notes
Storage and Freezing
Storage:
Once baked, allow the quiche to cool completely. Store it in an airtight container in the fridge for up to 3–4 days.
Freezing:
This quiche freezes beautifully! After baking, let it cool completely, then wrap it tightly in plastic wrap and transfer it to a freezer-safe bag or container.