- Hey, everyone, today we're gonna make
a delicious broccoli quiche with rutabaga and leeks.
I think you're really gonna like this.
It starts off with a homemade pie crust.
Now, you don't have to make it homemade.
I sound like Ina Garten saying that.
You can just buy a store-bought if you want
but homemade is better.
So add your flour and your salt to a large mixing bowl.
So storage tip on flour.
It'll last one year past the best by date after you open it
if it's stored properly, cool dry place.
If you put it in the freezer or the fridge,
it'll actually last up to two years past the best by date.
One little caveat is you wanna make sure
you put it in an airtight container when you're doing that
'cause the freezer and the fridge has moisture
and the last thing that you want in your flour
is any moisture.
So now we're gonna cut in our butter.
So the important thing for this
is when you're adding your butter to the flour and salt
for making your pie dough,
you want it to be really, really cold.
So I will cut mine up and then put it in the freezer
for about 10 minutes
before I cut it into the actual dry ingredients.
So just go ahead and cut in that flour.
Be really careful.
Don't overwork this step.
So you wanna cut in the flour.
It should look like kinda larger cornmeal when it's done
but don't overdo it
because it'll just make the dough really rubbery
and that's the last thing you want.
So now we're gonna add in the water.
So you might not use all of the water.
Just add in a little bit at a time.
You just want enough to bring the dough together
and so it holds and once that's done, stop
and then you're gonna shape the dough into a disk.
Wrap it in some plastic
and put it in the fridge for at least an hour.
Okay, so after the dough's been sitting in the fridge
for an hour, take it out, lightly flour a surface,
put the dough unwrapped in the center there
and roll out that dough.
Just roll it with a rolling pin.
Turn it, roll it, turn it, roll it.
Just do that over and over.
You want it to be large enough for a nine inch pie plate.
After you've rolled out the dough,
I find it really helpful to fold it in half,
fold it in half again
and then pick it up and put it into the pie plate
and then unfold it the same way
to prevent the dough from breaking.
Go ahead and press that dough
into the bottom and the sides of the pie plate.
You're gonna cut off any of the extra dough
that's around the sides and then you can just go ahead
and finish that rim of the pie however you want.
So I use tines of a fork.
You can press it together
and make whatever fancy shape you want.
Doesn't matter.
After you've pressed the dough into the pie plate
and it's all set,
put it back in the fridge for at least two hours.
The benefit of this is it'll keep the dough,
because of the butter, it'll firm up
and it'll hold its shape for when you're baking it.
Okay, so now that the dough is ready
and resting in the fridge,
we're gonna go ahead and make the filling.
So what you wanna do is set the oven to 350 degrees.
Go ahead and preheat it
and now we're gonna add some olive oil to a large saute pan
and cook our filling ingredients.
Warm up the oil over a medium heat in that saute pan.
We're gonna add in the diced rutabaga
and cook it for about five minutes.
You want the rutabaga to be tender
and it'll be slightly seared at that point.
Add in the sliced leeks and saute the veggies
for just about another minute or so
then add in the chopped broccoli
and cook the broccoli along with the other ingredients
for another couple minutes.
The key here is you just wanna see that broccoli
go from its regular color to really nice bright green
and hey, if you want some storage tips
on leeks and broccoli, I'll do it right after this.
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Okay, welcome back.
So hey, if you wanna store leeks, here's the thing.
Leeks can impose their aroma onto other foods in the fridge.
So one thing you definitely don't wanna do
is trim the leek once you bring it home.
Leave it in its full form until you're ready to use it.
Also, what you can do is wrap the leek in plastic
and store it in the vegetable bin
and that'll keep it fresh for a week, up to two weeks even
if you store it that way.
So broccoli is pretty much like a flower.
It like literally is a flower.
If you wanna store broccoli, what you wanna do
is when you bring those stalks home,
trim off the end of the stalk,
put it in a cup with some water.
You wanna store it just like cut flowers.
Stored that way, broccoli can last over a few weeks that way
and stay completely fresh.
Okay, so we're done sauteing our veggies.
So you wanna take them and transfer them to a bowl
and just let them cool
because we don't wanna add them hot to our pie plate.
So now we're gonna make the egg part.
So take a mixing bowl or large measuring cup.
Take your eggs and go ahead and add them in.
We're gonna whisk those together.
Add in your salt and pepper.
Mix that all in and then add in the milk
and just whisk that all together.
When your veggies are properly cooled,
got your egg mixture ready, pie dough's in the fridge,
we're now ready to bake this quiche.
So take the pie plate out of the fridge,
add in a layer of veggies,
add in some of the shredded cheddar cheese
and then add in some more veggies,
the remaining veggies on top.
I like to layer it this way
so that way when you slice into the quiche,
you have those different layers kind of in there.
If you don't, ingredients tend to settle in different ways.
It's just a personal preference.
We've added in all the ingredients.
Now, we're gonna add in the egg mixture.
Just add that in thoroughly around the pie plate.
So one little fun fact about this pie plate.
I actually got it from my mom.
It's called a Town and Country pattern.
It's a pie plate that she's had
since like the late or I guess mid seventies.
So I just wanted to use that for this recipe
'cause I thought it was kind of fun
and the pie plate's pretty old like me so there you go.
Take the pie plate with the veggies
and the egg mixture in there, put it in the oven
but I have one little recommendation.
So you can do two things.
You can wrap tinfoil around the rim of the pie plate
or if you have crust shields, you can use those.
These are really helpful because that crust is high up
and because it's so thin,
it will actually cook faster and burn and so crust shields
or wrapping aluminum foil around the rim of the pie plate
before you put it in the oven will help protect that crust
and have it cook more evenly with the rest of the quiche.
So just go ahead and bake that quiche for about 45 minutes.
So here's the key for quiche, right?
So you don't want it so the whole thing fully sets.
When it's ready, it should be firm
but still jiggle just a little bit in the middle
and it'll continue setting after you pull it out of the oven
but that's what'll give you a nice firm,
get sort of pillowy quiche.
So just really important and then after it's baked,
just let it cool slightly and then go ahead and serve
and this quiche is delicious cold or warm.
I hope you like it.
If you like to cook like I do,
I release new videos every single week.
If there's something that you wanna see,
drop a comment down below
and hey, if you liked this video, give me a thumbs up.
I'll see you guys next time.
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