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Chevre and Chive Quiche with a Sourdough Herb Crust

Sarah Withers is the mama behind Nest In The West and as the name hints, lives with her husband and three children on a two acre homestead beneath the mountains in the far west valley of greater Phoenix, AZ; a beautiful backdrop for her dreamy photos! They have goats, pigs and poultry on their homestead, and Sarah also keeps a garden!

As the days grow longer and the hens pick up their laying again, the baskets on my kitchen counter begin to overflow with fresh eggs. With spring herbs still growing in the garden, and the bounty of eggs, fresh milk and cheese from our goats, quiche is often the perfect savory brunch or evening meal.


This recipe is easy enough to swap in ingredients based on what you have growing in your garden. I used fresh chives and broccoli I had in the freezer from an early Spring crop, but you can use whatever veggies you have on hand!



Sourdough Herb Crust

– 1 cup of flour (I used all purpose Kamut)
– ½ tsp sea salt
– 6 Tbs cold butter
– ½ Tbs crushed rosemary
– ¾ cup cold sourdough discard


– 6 large eggs
– 2 cups milk
– 1 tsp sea salt
– 8 oz chevre
– 4-5 slices of bacon
– 1 cup chopped broccoli or other veggies
– Generous handful of chives

Start by making your crust. Mix together the flour and salt, and grate or cut in the cold butter.
Mix well with two forks or your hands until it forms a crumbly, pebbly texture. Add the crushed
rosemary, and then pour in the cold sourdough discard. Mix with a dough whisk or your hands
until it just comes together. You may add a couple of teaspoons of ice water if your discard was
too thick to make the dough cohesive if necessary. Roll the dough into a ball and wrap in saran wrap or beeswax wrap and place in the fridge for 30 minutes.


Preheat your oven to 375 f.


Saute the bacon until it is crispy, and then chop it well. If you’re using fresh garden veggies and
not frozen, you can lightly saute them in the remaining bacon grease to soften them a bit. In a
medium bowl, whisk together the eggs, milk and salt.


When the dough has been refrigerated for 30 minutes or so, flatten the ball into a disc on a
lightly floured surface and roll it out to be a slightly larger circumference than your pie pan. 

Lay the crust over the pie pan, mold it gently to the pan, and trim and crimp the edges. Poke the crust several times with a fork, and then par-bake the crust for 10 minutes at 375.


When the crust has baked for 10 minutes, take it out of the oven and begin layering your veggies at the bottom, followed by the bacon and chevre.


Pour the egg and milk mixture over the top, and sprinkle on the chives. Pop the whole quiche back into the oven and bake for 50 minutes or until the egg mixture has set and the top is a beautiful golden brown.


Let the quiche cool for 10 minutes before serving.


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