Your New Favorite Way to Use Sourdough Discard
Hey friends, Jackson here from Food Meld. Let’s talk about a universal truth: we’ve all stared into the abyss of our sourdough starter jar, that tangy, bubbly beast we lovingly maintain, and thought, “Okay, but what do I do with the discard?” Throwing it away feels like a tiny culinary heartbreak, right? Pancakes are great, but there’s a whole world of savory, cheesy, downright incredible possibilities waiting for you.
That’s where this Sourdough Spinach and Feta Bake comes in. Think of it as your new kitchen best friend. It’s a fluffy, protein-packed, crustless quiche that’s here to save your breakfast, brunch, or even a quick weeknight dinner. It’s the perfect vehicle for that discard, transforming it into something magical that gives the bake an incredible texture and a subtle tang that plays so well with the salty feta and earthy spinach.
This isn’t a fussy, complicated recipe. It’s what I call a “dump-and-stir” situation. We’re keeping things simple, real, and packed with the kind of flavor that makes people ask, “What’s your secret?” Spoiler alert: it’s that jar of sourdough discard you were about to toss. So, preheat that oven, grab your favorite mixing bowl, and let’s turn that “discard” into the star of the show. Welcome to flavor town, population: you and this incredibly delicious bake.
The Brunch That Started It All
This recipe has its roots in a seriously chaotic but wonderful Sunday morning. Picture this: my cousin and her family were in town, surprise-style, and I had exactly 45 minutes to whip up a brunch for six hungry people. The fridge was a landscape of half-used ingredients—a wilting bag of spinach, a block of feta, and, of course, my ever-present jar of sourdough discard. A traditional quiche was out of the question—who has time for a crust?
In a moment of pure “what if we tried this?” energy, I just started whisking. Eggs, discard, milk, everything went into one bowl. I chopped that spinach, crumbled that feta, and poured the whole glorious mess into a baking dish. I crossed my fingers and shoved it in the oven. The result? A puffy, golden, savory bake that disappeared in minutes. My cousin’s kids, who usually turn their noses up at anything green, were asking for seconds. That’s when I knew this wasn’t just a kitchen hack; it was a keeper. It’s a reminder that the best dishes are often born from a little bit of chaos and a whole lot of “let’s just see what happens.”
Gathering Your Flavor All-Stars
Here’s the lineup of simple ingredients that are about to become your dream team. Don’t be shy about making it your own—I’ve included some chef insights and swaps so you can rock this recipe no matter what’s in your pantry.
- 4 large eggs: These are the backbone of our bake, providing structure and that beautiful, fluffy rise. They’re the protein powerhouse that holds everything together. If you only have medium, that’s okay, your bake might be just a tad less puffy.
- ¾ cup sourdough discard (unfed): The star of the show! This gives our bake a wonderful tang and a cake-like crumb. Don’t worry if it’s super thick or a little thin—it’s all good. This is your no-waste hero moment.
- 1 cup fresh or frozen spinach (thawed and squeezed dry): This is crucial! If using frozen, you must thaw it and squeeze out every last drop of water with your hands. If you don’t, you’ll end up with a soggy bake. For fresh, just give it a rough chop.
- ½ cup crumbled feta cheese: I love the salty, briny punch feta brings. It doesn’t melt into a gooey mess but holds its shape, giving you little pockets of salty goodness. Goat cheese would be a fantastic substitute here if you’re feeling fancy.
- ¼ cup milk (dairy or non-dairy): This adds a touch of creaminess and helps loosen the batter. I’ve used whole milk, 2%, and even unsweetened almond milk with perfect results every time. Use what you love!
- 1 teaspoon dried oregano or mixed herbs: Hello, flavor! Dried herbs are perfect here because they hold up well to the baking time. An Italian blend or herbes de Provence would be gorgeous. Got fresh herbs? Chop up a tablespoon and throw them in!
- Salt and black pepper, to taste: Season with confidence! Remember, feta is salty, so I usually start with ¼ tsp of salt and a few good cracks of black pepper.
- Optional: chopped green onions or sun-dried tomatoes: This is where you can really make it yours. Green onions add a fresh, mild bite, and sun-dried tomatoes (the ones packed in oil, chopped) bring a sweet, intense tomato flavor. Get creative!
Let’s Build This Beautiful Bake
Ready for the easy part? Follow these steps, and you’ll be a pro in no time. I’ve sprinkled in my favorite chef hacks to make sure you get a perfect result every single time.
- Preheat and Prep. Fire up your oven to 375°F (190°C). While it’s heating, grab an 8×8-inch baking dish (or a similar-sized pie plate) and give it a good coating of butter, oil, or non-stick spray. This little step ensures your bake slides out in beautiful, clean slices. Chef Hack: I like to use the butter wrapper from a stick of butter for this—zero waste!
- The Whisking Stage. In a large mixing bowl, crack in your eggs and give them a vigorous whisk until they’re pale and frothy. You’re incorporating air here, which is the secret to that fluffy texture. Now, add in your sourdough discard, milk, dried herbs, salt, and pepper. Whisk it all together until it’s smooth and well-combined. A few lumps from the discard are totally fine—don’t over-mix!
- Fold in the Goodies. Now for the fun part! Add your thoroughly squeezed-dry spinach, crumbled feta, and any optional add-ins like green onions. Switch to a spatula and fold everything together gently. Folding, instead of stirring aggressively, keeps all that air we just whipped into the eggs. You want everything evenly distributed without deflating the mixture.
- Bake to Perfection. Pour the beautiful, herby, cheesy batter into your prepared baking dish. Use the spatula to smooth out the top. Slide it into the preheated oven and let it work its magic for 25-30 minutes. You’re looking for a firm center and a gorgeous, lightly golden-brown top. Chef Hack: The classic “jiggle test” is your best friend. Give the pan a gentle shake. If the center jiggles like Jell-O, it needs more time. If it’s set and firm, you’re golden (literally).
- The Most Important Step: Rest! I know, the aroma is driving you wild, but you gotta let it rest! Pull the bake out of the oven and let it sit on the stovetop for at least 5-10 minutes before you even think about slicing. This allows the structure to set, making it much easier to cut and serving it at the perfect temperature.
How to Serve It Up in Style
This bake is incredibly versatile. Here’s how I love to serve it up for any occasion.
For a Epic Brunch Spread: Slice it into squares and serve it alongside a simple arugula salad with a lemon vinaigrette to cut through the richness. Add some crispy roasted potatoes or bacon on the side, and you’ve got a meal that will have everyone singing your praises.
For Easy Meal Prep: Let the bake cool completely, then slice it into individual portions. Store them in airtight containers in the fridge. It’s a fantastic, grab-and-go breakfast all week long. You can eat it cold, or warm it gently in the microwave or toaster oven.
For a Light Dinner: Pair a warm slice with a cup of tomato soup. It’s the ultimate comforting, cozy, and satisfying meal that comes together with minimal effort. It feels fancy but is secretly one of the easiest things you’ll make all week.
Make It Your Own: Creative Twists
Once you’ve mastered the base recipe, the world is your oyster! Here are a few of my favorite ways to mix it up.
- Mediterranean Sunshine: Swap the spinach for ½ cup of chopped, marinated artichoke hearts and add a tablespoon of chopped fresh dill. It’s like a vacation in a baking dish.
- Everything Bagel Vibe: Stir a tablespoon of everything bagel seasoning right into the batter and sprinkle a little more on top before baking. The onion, garlic, and sesame seeds take it to a whole new level of savory goodness.
- Bacon & Cheddar Classic: For a more traditional quiche flavor, use ½ cup of cooked, crumbled bacon and swap the feta for sharp cheddar cheese. It’s a crowd-pleaser every single time.
- Dairy-Free Delight: Easy! Use your favorite unsweetened non-dairy milk and swap the feta for a firm, crumbly tofu that you’ve marinated in a little salt and lemon juice. It still gives you that tangy, cheesy texture.
- Spicy Southwest Kick: Add a diced jalapeño (seeds removed for less heat), use Monterey Jack cheese instead of feta, and stir in a ¼ cup of cooked corn. Serve with a dollop of salsa or hot sauce.
Jackson’s Kitchen Notes
This recipe has evolved so much since that first frantic brunch. I’ve learned that a room-temperature discard incorporates a bit more smoothly, but straight-from-the-fridge works just fine. I’ve also found that this bake is incredibly forgiving. I once accidentally doubled the spinach (oops!) and it was still fantastic, just a bit denser. It’s a true “no-fail” kind of dish.
The best part? It’s a blank canvas. I’ve made it with leftover roasted broccoli, with bits of ham, and even with a handful of fresh basil from the garden. It’s taught me to be fearless with my discard and to look at those little bits and bobs in the fridge not as clutter, but as inspiration. Don’t be afraid to play with your food—that’s where the magic happens.
Your Questions, Answered!
Q: My bake turned out a bit watery. What happened?
A: This is almost always due to excess moisture in the spinach. I can’t stress this enough—squeeze that frozen spinach until your hands hurt and it feels like a dry, compact little ball. For fresh spinach, wilting it in a pan and then squeezing it dry does the trick.
Q: Can I make this ahead of time?
A: Absolutely! You have two options. 1) Mix the entire batter, pour it into the dish, cover it, and refrigerate it overnight. In the morning, just pop it in the preheated oven (you may need to add 2-3 extra minutes). Or, 2) Bake it completely, let it cool, and reheat slices as needed.
Q: My sourdough discard is really old/has hooch on top. Can I still use it?
A> You bet! As long as it doesn’t have mold (pink, orange, or fuzzy spots), it’s safe to use. That dark liquid on top is called “hooch,” and it’s a sign your starter is hungry. You can either stir it back in for an extra tangy flavor or pour it off. An older, more acidic discard will just give your bake a more pronounced tang, which I personally love.
Q: It’s still jiggly in the middle after 30 minutes. Help!
A> No worries! Oven temperatures can vary. Just give it another 3-5 minutes and check again. If the top is getting too brown, you can loosely tent it with a piece of aluminum foil while the center finishes cooking.
Sourdough Spinach & Feta Bake : Fluffy, Herby & Crustless Quiche-Inspired
- Total Time: 40 minutes
- Yield: 6 1x
Description
This sourdough spinach and feta bake is a simple, wholesome dish that brings together the tang of sourdough discard, the saltiness of feta, and the freshness of herbs in one fluffy, protein-rich bake. Think of it as a crustless quiche—light, satisfying, and perfect for breakfast, brunch, or meal prep.
Ingredients
4 large eggs
¾ cup sourdough discard (unfed)
1 cup fresh or frozen spinach (thawed and squeezed dry)
½ cup crumbled feta cheese
¼ cup milk (dairy or non-dairy)
1 teaspoon dried oregano or mixed herbs
Salt and black pepper, to taste
Optional: chopped green onions or sun-dried tomatoes for extra flavor
Instructions
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
In a mixing bowl, whisk together eggs, sourdough discard, milk, herbs, salt, and pepper.
Stir in spinach, feta, and any optional add-ins.
Pour into prepared dish and smooth the top.
Bake for 25–30 minutes, or until set and lightly golden on top.
Let cool slightly before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 160 / Serving
- Sugar: 1g / Serving
- Sodium: 330mg / Serving
- Fat: 11g / Serving
- Carbohydrates: 4g / Serving
- Fiber: 1g / Serving
- Protein: 10g / Serving
Nutritional Information*
Here’s a rough breakdown of what you’re getting in each satisfying slice (based on 6 servings). This is for the base recipe without optional add-ins.
- Calories: 160
- Protein: 10g
- Fat: 11g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 1g
- Sodium: 330mg
*Please note: This information is an estimate provided by an online calculator. For precise figures, especially if you have specific dietary needs, I recommend using your own preferred nutritional analysis tool with the exact brands and quantities you use.
Let’s Keep the Fun Going!
And there you have it! Your guide to turning that humble sourdough discard into a star-worthy meal that’s anything but boring. This Sourdough Spinach and Feta Bake is proof that unforgettable food doesn’t have to be complicated. It’s about being a little creative, a little resourceful, and always, always prioritizing flavor.
I hope this recipe becomes a trusted favorite in your kitchen, just like it is in mine. It’s a dish that says, “Welcome,” whether you’re feeding a crowd or just treating yourself. I’d love to hear how it goes! Tag me on social @FoodMeld or leave a comment below and tell me what fun twists you tried. Let’s keep cooking, experimenting, and enjoying every single bite together. Until next time, stay hungry and have fun in the kitchen!
