Sour Cream Quiche

Elevate your next brunch gathering with a upgraded version of a classic quiche. Good Culture sour cream creates a velvety filling with a subtle tang that makes the savory flavors pop. Baked in a golden, crisp crust, every bite is luscious and balanced. It’s simple, sophisticated, and sure to disappear fast.

Ingredients:

• Single crust pie dough
• 2 tablespoons za’atar
• 4 large eggs
• ½ cup heavy cream (120 grams)
• 1 ½ cups Good Culture sour cream (360 grams)
• Kosher salt, to taste
• Fresh black pepper
• 1 cup of thinly sliced beets
• ¼ cup of fresh herbs, finely minced
• ¼ cup of Good Culture sour cream (60 grams)
• Olive oil, to drizzle
• Preserved lemon, to top
• Flaky salt, top

For Assembly:

• ¼ cup of fresh herbs, finely minced
• 1 cup of thinly sliced beets
• ¼ cup of Good Culture sour cream (60 grams)
• Olive oil, to drizzle
• Preserved lemon, to top
• Flaky salt, top

Instructions:

1. Preheat the oven to 400F.
2. Prep a lightly floured surface and roll out the pie dough into a 1 inch thick circle shape, it should be about 12 inches in diameter.
3. Sprinkle the za’atar all over the pie crust and roll the seasoning into the crust with a rolling pin.
4. Roll the dough onto your rolling pin and gently drape it over your pie pan. Using scissors, trim any excess pie dough leaving a 1/2 inch overhang.
5. Tuck the excess pie dough under itself and then crimp the crust.
6. Place the crust in the freezer for about 10 minutes to help it firm up.
7. Once frozen, line the pie with parchment paper and fill with pie weights. Bake for 30 minutes.
8. At the 30 minute mark, reduce the temperature to 350F and remove the parchment and pieweights and continue to bake for 15-20 minutes or just until the crust is a deep golden brown.
9. While the pie crust finishes baking, add the eggs, heavy cream, sour cream, salt and pepper into a large bowl and give them a good whisk until fully smooth.
10. Pour the quiche custard into the fully baked pie crust and bake for about 25-30 minutes or just until the custard is puffed and golden around the edges but still has a little jiggle in the center.
11. Let the quiche cool to room temperature and let it refrigerate for at least 4 hours.
12. When ready to serve, arrange the thinly sliced beets on top of the custard part of the pie.
13. Mix the sour cream with the fresh herbs and salt until fully combined.
14. Dollop or pipe the herby sour cream on top of the quiche as desire.
15. Top with a drizzle of olive oil, thinly sliced preserved lemon and flaky salt. Slice and enjoy!