Add 1 cup flour and 1 teaspoon salt to a mixing bowl.

How to Store Flour: stored in an airtight container in a cool dry place, opened flour will last 1 year past the Best By date, 2 years if you place it in the fridge or freezer.

Cut 1 stick of butter into cubes and add it to the flour. Cut in the butter using a pastry cutter or 2 knives, careful to not overwork the dough. It will look like cornmeal when finished.

Slowly add in just enough of the ¼ cup of water to bring the dough together into a ball.

Shape the dough into a disc and wrap it in plastic. Place in the refrigerator for at least an hour.

Roll the dough out on a lightly floured surface. Transfer dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim off the edges and press with tines of a fork.

Refrigerate the dough-lined pie plate for at least 2 hours.

Preheat the oven to 350 degrees F.

Add 1 tablespoons of olive oil to a saute pan and warm it over medium heat.

Add in ½ cup diced rutabaga and saute for 5 minutes until tender and browned. Add in 1 cup leeks and saute for another minute. Add in 1 cup broccoli and cook for 2 more minutes until florets brighten.

How to Store Leeks: leeks can make other foods smell like leeks. Best not to cut or trim them before storing. Wrap them fully in plastic wrap and place in the vegetable bin. They can keep for up to a few weeks this way.

How to Store Broccoli: trim the end of the broccoli stalk and store them just like cut flowers in the fridge. Broccoli will keep for a few weeks.

Set veggies aside to cool.

Whisk together 6 eggs, ¼ teaspoon salt, ⅛ teaspoon pepper, and 1 cup of milk.

Fill the pie plate by layering between the veggies and 1 cup shredded cheese. Add in the egg mixture.

I got this pie plate from my mom. This Town & Country pie plate pattern was produced from 1974 to 1978.

Wrap the edges of the pie plate with aluminum foil or crust shields and bake the quiche for 45 minutes, or until the center is firm but jiggles a bit.