- Hey guys, I'm here with my mom.
And we're gonna be making a beautiful vegetable quiche.
She even brought this amazing Swiss chard
from her garden.
I almost don't wanna cut it.
It's so beautiful.
First let's rewind to earlier in the day
when I made the pate brisee.
It's the crust you're gonna use
for our quiche or any kind of savory pastry.
We're gonna use the juice of a lemon for this recipe
but before I juice it I'm gonna zest it.
Lemon zest is optional.
You can add it to your pastry crust
or you can save it for later
and put it in anything for a nice aromatic kick.
And we're gonna save it for later.
Okay, now we're gonna juice our lemon.
So cut the lemon in half and I use a wooden juicer.
So lets strain my juice off now.
In this recipe we're using one whole egg.
Into a large bowl I'm adding one and 1/3 cup
of all-purpose flower, nine tablespoons
of cold or frozen butter.
You can do this at a food processor
or I'll be grating the butter by hand.
Quarter of a cup of salt to this
and then start mixing it with my hands.
You just toss the butter with flower
so it doesn't clump up.
Now we're gonna drizzle in our lemon juice egg mixture.
Add in our lemon zest.
And then we're gonna work that around as well.
There's a lot more moisture
than you'd add for a normal sweet pastry crust
but we want the pate brisse to be a bit stronger
because normally a savory tart needs to hold up.
We're just gonna work this dough
with our fingers, you can use a knife too.
I like to knead it in a ball a bit.
What you're doing is you're breaking up
those clumps of butter which are wonderful
and flaky but weak points in your dough.
Place on a sheet of plastic.
Just cover it up and we're gonna roll it
and press it into a disk.
You want to get some of the rolling
out of the way while it's at room temperature
so that it needs to be worked less
when it's chilled and cold.
This is ready to go into the fridge
to chill until firm.
Once that happens, you're ready to roll out
and make some delicious savory pastries.
My mom also wants me to point out
this amazing organic Italian flat leaf parsley
from her garden.
- Harvested a minute ago.
Our first step is gonna be to caramelize an onions.
Gotta get this started first because...
- It's gonna blend better with the flavors
of the cheese and the vegetables.
- Yeah, it like takes a minute too, to caramelize things.
And I actually pre-made a crust before you got here.
- Wonderful.
- Cus I know you're busy and she wants time
with those grand-kids.
I'm gonna add that into a buttered pan, well buttered.
So while we mind our onions, what's our first step?
- Prepare the vegetables.
Slice them.
- Okay so, tell me about shallots.
- Well, they have a delicate flavor
between onion and garlic.
So it's a little milder.
- So we're saying do a rough shop?
- Yes.
- All right, I'll let you chop these beautiful.
It's almost a shame to cut them
It's like you're sacrificing something.
- I grow it every year and it's just
like one of my favorite vegetables to have.
- Whenever I come visit here she literally takes me
on a tour to see all of the different Swiss chards
and they're really beautiful.
- Prep all your vegetables.
We're gonna have with parsley,
which really, it's incredible in a quiche.
And we're gonna add all that
to our cheese mixture in a while.
Also, we wanna have mushrooms with this recipe
and marinated artichokes
- I love both of those things.
- So do I.
(laughs)
- And I guess you love them
because you grew up eating them.
- It's true.
So I'm gonna add some of this stuff
to a bowl to make some space
and here are our onions clearly not caramelized yet
but they're on their way and they're not burning
so I just wanna show you that it's a slow process.
You need to use the butter.
You need to keep moving them around
and keep them on a lower heat.
You're gonna take the thyme leaves
off of the vein, right?
- Yes.
- And how much are you gonna use, about?
- I'm gonna use-
- She never likes to use measurements.
I'm trying to help you guys out.
- I'm gonna use about two tablespoonfuls.
- We're just adding our shallots
into our partially caramelized onions.
All these beautiful delicate flavors
need some balance so we're gonna add in
maybe a quarter of a cup of grated Parmesan.
Freshly grated is always my favorite.
Gorgeous.
Okay that's a little bit more than a quarter of a cup.
- It's fine.
- But that's totally fine.
Remember I said it's a variable.
So let's change that to a third of a cup.
And now for my Gouda.
How much should we use?
- A third to one half cup.
- I'm hearing half a cup.
(laughs)
- So we're gonna add in about a quarter
of a teaspoon of kosher salt to our onions right now.
All right, our onions have cooked down
for a while and now I'm gonna add them
into a bowl just to let them...
- Rest - Hang out
While we do the rest of our dish.
- We'll the vegetables.
Drop the butter.
And then we're going to cook our chard
and our zuchinni and-
- And mushrooms. - Our mushrooms.
Okay, so just thinly slice your mushrooms.
Adding in our vegetables.
Let this cook down and stir it
so nothing burns.
Pinch of salt, pinch of white pepper
and we're gonna cover it
just so that it can wilt a bit.
For the custard we have six eggs.
I'm gonna add in half a cup of heavy cream, delicious.
Add in my parmesan.
I love this already.
And my Gouda.
- Yes
- Add the parsley in, the thyme.
And let's give it a whisk.
Lightly flower the surface
and I'm gonna use my new rolling pin to roll it out.
So I roll this out.
My mom says to prick it with a fork beforehand.
That's smart because you want the sides
to be pricked too, so they don't puff up
with the steam.
(mumbles)
- It is?
- Like this. Now fold.
And then that's it.
- She is so smart.
(laughs)
So the vegetables are all cooked.
I just wanna show you that they've really reduced.
This pan was like brimming over at the beginning
but now a lot of the moisture's gone.
We've concentrated the flavor
and this will be ready to add in to our custard.
- And they are not overly cooked.
So it'll be a nice consistency-
- Right. - Of our texture.
- Okay so one tablespoon of balsamic vinegar.
Beautiful.
Let's mix it up a little bit.
Add three quarters of a cup
or six marinated artichoke hearts.
These add a lot of flavor in.
We're just gonna give them a rough shop
so they're in manageable pieces.
Then in they go, add in the onions.
We're just cooling the vegetables down right now
so that we can put them in
and not cook the egg and milk the cheese too much.
Now adding in our vegetables.
We're just gonna stir this to mix it.
We wanna have everyone get a little bit of cheese,
a little bit of onion, a little bit of vegetables.
I chilled the crust
while we were finishing off the vegetables.
I just didn't want it to melt
once it got into the oven.
Chilling helps hold the shape.
Now we're gonna add our mixture in
and we're gonna bake all together
in the over at 375.
I will be tinting this.
Tinting just means that you're gonna literally build
like a little border around this with tin foil.
Just because the crust has a lot of butter
and it will burn quickly
so you wanna lessen the heat on the outside
by protecting it with some tin foil.
I do that for all of my pies.
After it bakes for a while feel free
to take it off.
Put it back on.
Baby it if you want.
If not you can be rustic and that
the color doesn't matter, right?
- Yes.
- All right, into the oven.
So my quiche baked for 375 for about 20 minutes
and then for another 40 minutes at 350.
It smells so good.
Take a look at this golden color.
Hope you get to make it soon.
Thanks for watching
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