Spinach Quiche | Quick, Easy & Delicious

I’ve been making this quiche for a couple weeks now and am loving it for my breakfast along with egg whites and coffee. It fits my macros for flexible eating, and I know you’ll love this recipe, too.

For some extra flavor, consider adding cooked mushrooms and/or garlic! Totally epic!
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Love & Lemons Spinach Quiche Recipe: https://www.loveandlemons.com/quiche-recipe/
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Crust Recipe

175g All-purpose Flour
7g (1.5 tsp) Granulated sugar
3g (1/2 tsp) Fine Sea Salt
113g (1 stick) Unsalted butter, cold
115g Ripe sourdough starter discard, 100% hydration
37g (3 Tbsp) Cold water

1. In a large bowl, whisk together the flour, sugar, and salt. Cut the butter into small cubes. Add the butter and lightly toss to coat with flour. Using a pastry blender or your fingers, cut the butter into the flour until the butter is the size of small peas. Add the sourdough starter and water. Stir with a spatula until well combined. The dough should come together, but if it’s still very dry, add more water, 1 tablespoon at a time, as needed.
2. Scrape the dough onto a clean work surface and gather and gently knead it into a disc shape. Tightly wrap the disc in plastic wrap and refrigerate for two hours (or overnight) before rolling out.
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