Sourdough Crust/Swiss Cheese Mini Quiche

IMG_0888You will need 2 ‘mini-muffin’ pans for this recipe.  I purchased mine at Michael’s.

1 cup ‘ripe’ sourdough starter

1 cup sprouted flour, well-sifted (more for rolling)

1/3 cup pastured lard, spooned off in small blobs

1/3 cup pastured butter, cut into small pieces

1 teaspoon Celtic sea salt

6-8 pasture-raised eggs, depending on size

1/2 cup grass-fed cream

1/2 teaspoon nutmeg, freshly ground

1 teaspoon Celtic sea salt

1 tablespoon fresh rosemary, finely minced

1 cup Swiss cheese, finely grated


Approximately 16 hours before you’re ready to make your quiches, combine starter with lard & butter bits and mix well.  Sift flour and salt into starter mixture and mix until a dough ball forms.  Knead dough a few times and set aside in a cloth-covered bowl to rest overnight.

When you are ready to bake, remove dough from bowl and place on a well-floured board.  Roll out crust and cut with a scalloped biscuit cutter.  Fit mini-crusts in each muffin hole and press down to fill.  Place a generous pinch of grated cheese in each crust.

Mix eggs, cream, nutmeg, salt and rosemary together and whisk well.  Spoon egg mixture on top of cheese until it reaches the top of the muffin cup.  Bake a 375 degrees for approximately 12-15 minutes, or until golden brown.

One response to “Sourdough Crust/Swiss Cheese Mini Quiche

  1. Pingback: Dining Room Confessions Week 9 |·

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