how to make Easter Pie, a family favorite.

[@WHBN2P]

I love how anything that doesn't make it into the bowl or plate gets immediately eaten

[@EthanChlebowski]

It's like rule #4 of cooking :)

[@TheSlavChef]

Do not tell me you don't do it...

[@LindaGailLamb.0808]

@@EthanChlebowski Now we need a *"Top **___** rules of cooking"* video. Top 5 or 10 (or somwhere between). And one should be *"Always leave room for dessert."* Plus some dessert videos. *Especially anything involving chocolate.* (Can you tell I like chocolate?)

[@bruellwitz]

It is called "quality assurance" in my kitchen and it is necessary to do it constantly. Rule #1

[@ethangarofolo8170]

Keeping the surfaces clean.

[@javagirl98]

This is just the most intense quiche I’ve ever seen

[@TheSlavChef]

quiche *intensifies*

[@MrDick-kz8qc]

Intense is EXACTLY the right word!

[@deadfr0g]

The Quichening

[@rgwebb2008]

Hungry Man's Quiche

[@nikitaandrew8065]

I like how he doesn't show you the macros if its some super obnoxiously high calorie meal lol

[@chriswhinery925]

Well, it's a special occasion dish, not something you're going to eat all the time. Just plan on it being your cheat meal :).

[@TheTenCentStory]

@@chriswhinery925 Exactly, you are celebrating the resurrection. It's ok to live a little.

[@NomSauce]

The cheat-meal is better if you don't know the calorie amount :^)

[@benjaminmarchant2052]

Tbh it's quite a bit of protein

[@TheTenCentStory]

@@benjaminmarchant2052 Not for the total number of calories. The amount of fat in this pie would trigger me to eat the entire thing.

[@tejas295]

You had me at "no bullshit vegetables".

[@marvelboy74]

when he said that, it was an automatic "like" on the video from me.

[@xarch7208]

all vegetables are bullshit ;)

[@MrAwesomeBart]

I am from Southeast Poland and we never had this glorious thing at Easter. I need to have a really serious talk with my mom and grandmas.

[@Rob_430]

I learned how to make this as my Mother and Grandmother always made Pizza Rustica around Easter. There is nothing like it. We like it at room temperature, with a salad for lunch, or a bowl of soup at dinner time.

[@tawpgk]

As a fellow Catholic, a meat bender is truly what is needed at Easter...plus a dessert bender.

[@wordkyle]

It's fantastic to see a dish consumed with such gusto. Not just the obligatory taste for the camera -- Giada De Laurentis is famous for spitting the food out after such a bite -- but you actually ate the entire portion sans fork. Like a regular person. Thanks for the videos.

[@kaybrown4010]

There was some honest enjoyment going on!

[@ophliablue]

I REALLY really like it when you do these family recipe videos. One of the unique things about your channel is when you talk about food from your Polish and Czechoslovakian ancestry. I’m familiar with a French version of Easter pie, but it’s really cool to see versions from other countries. Love your channel, love watching it grow!

[@paulfourteenth2242]

This is basically everything I want in a pie.

[@jimmyb1559]

My mom would make this every Easter. When I was little I would get excited when I heard the word”pizza”,only to be disappointed when she would serve this. As a little boy I hated it. As I got older I loved it and now I crave it. I’m going to finally make it again after so many years. Thank you!

[@pamelabh3621]

What great memories that came flooding back to me while watching you make this wonderful Italian staple. I grew up with this, and it looks just like the way you made it. Thank you for my memories. :-)

[@TarbenXsi]

My family calls it Pizzagaina - my mother used to make it every Easter, and it was the most dense, most flavorful thing ever.

[@mjfromjersey]

My family makes this too! The filling is prosciutto, pepperoni, mozzarella, ricotta, and eggs for ours. It’s easily my favorite Easter dish EDIT: I should say we usually it eat cold too! Not sure if that’s traditional or not but I definitely like it better that way. Edit 2: nvm Ethan just said in the video that he eats it cold too, now I don’t feel so alone lmao

[@michaelgenovese8347]

Always eat it cold or room temp!!! My favorite!!!

[@jacobsladderpa]

Cold! Absolutely.

[@liesalllies]

I've never had this but I prefer cold quiche so it makes sense. It just holds together really well and I think it tastes better too, less of the egg flavor is dominant and you can taste the other fillings.

[@TyrooShino]

Made this for my family along side potatoes, mushroom couscous, and some breaded chicken. Best thing ever, rich, simple and flavourful

[@dacutestdimples]

I have never in life heard of this. Oh my DAMN 😳. 100% would try a piece! Happy Easter everyone! ❤️

[@darthnixilis304]

I really like that you put up suggestions for what to use in the meats slot. I hope you continue to do that going forward because you're going to probably suggest at least one thing I never thought of using in that type of application or never heard of at all.

[@vik8166]

Bought "Ratio" a couple weeks ago, absolutely fascinated by the book! I'd really recommend buying it. It was like $17 in the bookstore, and a bit cheaper on amazon.

[@ralphlimbrick5120]

Really like how this came out! I didn’t know the dough was gonna come out soo good

[@EthanChlebowski]

That 3-2-1 pie dough is great. Can be used for anything!

[@Gennaro-Mussel]

I m italian, from naples to be precise. I ve never seen a pie so tall, but man, this is accurate, it is very similiar to the one that my grandma always make 😂

[@marnellecorege5595]

That's a work of art - thanks for sharing your family tradition - cheers

[@JoshuaRibot]

bro amazing my Sicilian side of my family makes this every year since i was little; capicola, prosciutto and salami!! great video love seeing the similarities and differences

[@GregCurtin45]

Outstanding video, thank you Ethan. I've made this a few times and will just throw in a couple of ideas for viewers: Crust: add garlic/onion powder/dried oregano and an egg yolk only to the crust along with S&P. (One egg yolk will seal the pastry so it doesn't become soggy) After you've rolled out the pastry, fold the dough like a letter, re-roll and do it a second time for a flakier pastry. (note that this must be done a day ahead to allow the pastry to relax). As Ethan said, you want to egg wash and S&P your top crust but most importantly bake this on the LOWEST rack in your oven. It's versatile enough to add leftover/frozen veggies or anything else you want to it. Everyone should know how to make this. It freezes very well.

[@nidhoggr_nufc]

Made this today... Best food I've ever made. Thank you, Sir.

[@jordantoft3164]

My dad used to make something similar, with less cheese and just ham as the meat, and even that was amazing. I can only imagine how good this one must taste with the diversity of meats and cheeses. You're definitely right about eating it cold too, it's the only way it should be eaten.

[@dawsonnance4407]

My cousin’s grandmother who is Italian always makes this on the holidays. Calls it easter Pete’s. It’s the best when it’s cold but a little goes a long way.

[@dorothyyoung8231]

If you mix the ricotta with one or two eggs to begin with, it’ll be easier to incorporate. Looks amazing!

[@PJ-sh3nh]

watching you eat this at the end...all I could think of are the shameless nights I've come home from the pub a bit too happy and sat in front of the fridge eating left over quiche in the exact same way. And it's AWESOME :D cool recipe, I'll be givin'er a go. Thank you.

[@Tannhauser42]

Having watched a lot of Townsends 18th Century Cooking, this very much reminds me of the old standing pie crust meat pies that would be made as a way of short term food storage/preservation.

[@Briansawilddowner]

That looks awesome. BTW, I’d love to see more of lower calorie videos. Seems like it’s been a while since there was a new one

[@eddiemac5072]

My family’s Italian and we make about a dozen of these every year. We like to use a sweeter dough similar to what we use for our kolachi, as it goes well with the salty treats inside, and we also use basket cheese, but there’s no wrong way to make these delicious pies. I like mine in the microwave for about 15 seconds with a slathering of butter on if to top it off.

[@keithmcguinness279]

I look forward to this every Easter!

[@jackmegalemusic]

HELL yes... My aunt brings this for Christmas Eve ever year. Its different every time, but always better than the previous year’s 🤩

[@jacobsladderpa]

Well done Ethan! I’ve made these annually with my mom for as long as I can remember. We’ve don’t as many as 30!

[@stando1039]

seems easy enough, gonna try it later

[@lexon7vod]

My brothers wife makes a similar pie for easter. However instead of meat inside that pie are fruit jelly cubes in cream jelly base. Super tasty really recommend it!

[@maurocanggianelli]

here in argentina we eat that every day. we call it tarta. mostly just made with one meat. ham. and lots of cheese

[@ethanspantryreport948]

Ingredient report: Mayo and pickled onions were not seen in this video. This has been your ingredient report. We are at 90 subscribers, which is absolutely insane; I never thought that this meme would be loved by so many people. I hope everyone here stays safe and has a wonderful easter!

[@dranon0o]

I see the ingredient report, I upvote.

[@LARKXHIN]

It might be good with pickled onions on top

[@TheSlavChef]

This is the best ingredient report on youtube, does mine too!

[@josephmathew939]

I am your 100th subscriber

[@ethanspantryreport948]

@@josephmathew939 :DDDDD

[@elisabethairey3447]

great explanations as always, I love that you took the time to show the cross section of the pie crust. Your style makes for a great way to help teach my teens about cooking! As always no one wants to listen to mom as a teen ;)

[@frankd5119]

Basket cheese, and in the northeast it's called apizzagaina. I make a traditional and a crustless one. It's also nice to add ground pepper to the crust mix to give it a little spicey flavor as well.

[@ascott259]

Yum! I made our family's version of this: Torta di Pasqua (our last name is Di Pasqua, and my grandfather was from the Abruzzo region). My version is heavier on the ricotta like your alternate, and lighter on the meats - some crumbled cooked Italian sausage and prosciutto. Thansl for sharing your recipe!

[@pocketlint1947]

I made this with my grandma yesterday, truly one of the best

[@gammafighter]

8:59 - "Now, you could eat this here." Thanks! I'll be right over!

[@Gribblefitz]

I just made this yesterday and was having a piece as I watched your video! It was an Easter staple (along with Easter bread) growing up. Ours is a bit different, we use a bit more cheese and add cooked dot noodles for more structure. I didnt know that its called pizza rustico in Italy. Thanks for the video!

[@jacobsmith52]

My Italian side would always make this every Easter and we called it Easter pizza! Delicious hot or cold

[@anayelisoria37]

This channel is like going to the Supermarket, you shouldn't go if you haven't eaten because you´ll crave so hard!

[@listen4159]

I like cutting things I don't get to cut a lot.. Seeing you cube that butter makes me want to go cube all the butter in my house

[@conorjames3533]

Something worthy of note: The butter does more to contribute to flakiness than just its fat content. The water in the butter evaporates into steam, pushing apart the dough and causing it to become lighter and crispier (think puff pastry). That's why butter will lead to a flakier crust than shortening or other fats that don't have its water content. Looks delicious!

[@federico_mariotti]

There are a lot of similar dishes in Italy based on the same concept (throw a lot of meat, eggs and cheese in a dough), another one is for example the neapolitan Casatiello.

[@inner-galacticfreedomkeepe8068]

This looks amazing! I think I will try this next weekend but add garlic and rosemary or a few spices.

[@tammyfennell4982]

Ooooh...That pie is as pretty as a picture in the Sistine Chapel!!🖼🎨❤

[@hoodyk7342]

Commissioner Gordon over here making delicious food, lol, been loving the channel so far!

[@illiteratebeef]

Oh dang, I haven't seen any videos on this before. I do 1lb diced ham, 1lb fresh mozz and 3-4 eggs in a regular 9in pie pan and it's a great breakfast pie.

[@AlexE5250]

Happy Easter Ethan! Thanks for sharing all your great recipes with us!

[@FishWash]

You can tell he’s getting hungry cause he’s sneaking pieces of meat and cheese 😂

[@giapetto2]

Yes, there are different versions...I used to make my Aunt Stella's version which I swear weighs about 30 pounds. Lots of boiled eggs, scrambled eggs, formaggio fresco, and capacolla. But your version looks tastier!

[@maybegarbage4109]

I have found a new cook I’m obsessed with

[@ArbiterLibera]

You can also freeze and grate butter to skip the breaking it down part.

[@Rhodesdairyton]

This sounds awesome. I’m gonna try it with a springform pan

[@derryXDINES]

Great job putting this together! I love a good pizza rustica this time of year.

[@firstnamelastname5596]

Awesome to see orsara getting a mention

[@FNRifleman]

I feel like that would be absolutely fantastic with chunks of Brie in place of the Mozzarella. I definitely need to try this.

[@dn_mat]

Dude, I have been eating Pizza Quiche for YEARS. I just thought it was my grandma doing her thing. Today I learned

[@hereticdonutboy]

Ethan, gotta let you know that I woke up to you posting this video, went to the store to grab the ingredients, and then my wife and I made this. Its delicious

[@BressBoy]

Love your content Ethan! 👌

[@EthanChlebowski]

Much appreciated!

[@alessandroverrecchia5763]

frittata and pizza rustica , the only reason i love easter !

[@mackenziegreen1215]

Whatsup Ethan, new subscriber here, love the channel, making this recipe for thanksgiving this week. Cheers!

[@dennisdelacruz8958]

I can see and taste the food by the way Ethan eat that pie! 😆

[@hanshans387]

Looks great, but why no blind bake the lower pastry first?

[@Russilito]

I imagine it tastes better warm, no? Curious why you wouldn't try it hot?

[@UrbanPanic]

Kielbasa? Now you've got me wondering what this would be like with some full on bigos. Main problem is timing. If I make bigos, it's probably using Easter leftovers.

[@alandria]

you eating pieces of ham and cheese while cooking is so relatable 😭

[@jamewakk]

No bullshit vegetables... love that.

[@ryanbutler6806]

My family makes this every Palm Sunday. We always called it “pizzagaina”

[@robinmiller2022]

We called it the same thing. Except we don't pronounce the last vowel. Same with the ingredients: mozzarella, proscuito, and ricotta. It's mozzarella, proscuito, and ricot.

[@liesalllies]

Wow I've never heard of this, it looks amazing!

[@deemotivated]

Topo Chico needs to be hooking you up by now, let’s get this man connected!

[@RodrigoMallmann1]

Ethan, it really gets me that you actually have a taste for gourmet sparkling water

[@The_Chef2511]

Damn this takes me back. The chef who taught me during culinary school made a version of this with prosciutto and smoked gouda. It was so good I'm amazed we stayed civil and didn't draw knives over the last slice. I actually am not crazy for quiche because that pie spoiled me.

[@tanbir11]

looks good, but to my personal palate, i would roast the meat so it gets more colour then add it into the pie.

[@matheusbatista603]

As someone who has been making quiches for years, I immediately thought "what a big quiche he made this time" when I saw the tumbmail of the videos Then you describe it as a "quiche without the bullshit vegetables", my lord did I had a laugh at that. Thank you for the video once again Ethan! Great content as always

[@wolfman011000]

Have you thought of grating the butter for the pastry? or grating the meats for the filling? Thank you for this video recipe, it was well done as my belly is rumbling. Take care, God bless one and all.

[@HernanDieguez]

Now this is my kind of quiche!

[@sherokun3692]

When he said "let's start with the basics" i had to check which channel I'm watching

[@lyleugleman9799]

basics? cross sections? what is this, a crossover episode??

[@georgebouchaaya8360]

Looks delicious will definitely try!

[@Diffyemo]

You got to put these things out a week before the holiday. I would have done this but had no time to get the ingredients, or prep!

[@bierbrauer11]

A Chicago style quiche if I may say. This looks fantastic!(reminds me of chicago style pizza but as a quiche, note: I am not remotely from Chicago )

[@miked9000]

I can feel my gout flaring up just watching this.

[@jbw53191]

Very impressive. Also the fact that you did this while wearing black and no apron.

[@DanielCruz-ol4sw]

Great content! Was wondering if their is a quicker way to caramelize oinions

[@WhippedFood]

This is so amazing 💕 great work ❤️

[@WaitingForTheHook]

Watching people eat is never not weird

[@MrCaseyJohnson]

My 8 year old son calls you “cooking mustache man”

[@UncleBeardsMayhem]

My family calls this Salami cake. and it is fantastic

[@evabeck3348]

Thank you for sharing your family’s Easter pie recipe as well as other options for this pie by others. Just curious as to where you were able to purchase the kielbasa you used in your pie as it looked very delicious. I’d love to be able to get some for my dad. Thank you in advance.

[@EthanChlebowski]

Thanks, unfortunately that was made by my dad and isn't available for sale. I do have a video showing how to make it on my channel though! It can be made with just plain ground pork.

[@realmseeker814]

We add hard boiled eggs, amazing!!!

[@mixermaster10]

As ur slavic heritage u could also do pasha/pascha

[@ChefBasicswithBaz]

Now thats a pie!

[@shmoolicious]

Kiełbasa ❤️❤️❤️❤️❤️❤️

[@rickracer78]

No bullshit vegetables. Perfectly said!

[@TheSlavChef]

Came for sweet pie, but MAN this is some EPIC s**t!!!!