Broccoli Quiche with Leeks, Rutabaga

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Add flour and salt to a large mixing bowl.

Cut cold butter into the flour and salt mixture until it resembles larger cornmeal.

Add water gradually until the dough holds together, then shape into a disk and wrap in plastic.

Refrigerate the dough for at least one hour.

After chilling, roll out the dough on a floured surface to fit a nine-inch pie plate.

Fold the rolled dough in half and then in half again to transfer it to the pie plate without breaking.

Press the dough into the pie plate and trim the edges, then shape the rim as desired.

Refrigerate the pie crust for at least two hours to firm it up.

Preheat the oven to 350°F (175°C).

Heat olive oil in a large sauté pan over medium heat.

Add diced rutabaga and cook for about five minutes until tender and slightly seared.

Add sliced leeks and sauté for another minute.

Add chopped broccoli and cook until it turns bright green, about two minutes.

Transfer the sautéed vegetables to a bowl and let them cool.

In a mixing bowl, whisk together eggs, salt, and pepper.

Add milk to the egg mixture and whisk until combined.

Take the pie crust out of the fridge and layer in half of the sautéed vegetables, followed by some shredded cheddar cheese, then the remaining vegetables.

Pour the egg mixture evenly over the layered filling in the pie crust.

Optionally, wrap the rim of the pie plate with aluminum foil or use crust shields to prevent burning.

Bake the quiche for about 45 minutes, until firm but still slightly jiggly in the center.

Let the quiche cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens