38
SPRING VEGETABLE QUICHE
Makes one 9-inch quiche
1
⁄2 recipe Pâte Brisée, page 49
4 ounces asparagus, tough ends removed
1
1
⁄2 teaspoons extra virgin olive oil
1
⁄4 teaspoon kosher salt
1 shallot, thinly sliced
(approximately 2 tablespoons)
1-2 ounces prosciutto, sliced into small dice
2 tablespoons fresh shelled or frozen peas
2 tablespoons fresh basil, chopped
1
⁄4 cup Parmigiano-Reggiano, grated
1
⁄2 cup half-and-half or whole milk
1
⁄2 cup heavy cream
1 egg
1 egg yolk
1 9" tart pan
Preheat oven to 425°F on convection bake/roast.
Line the baking tray with aluminum foil. Toss the asparagus
on the tray with 1 tablespoon of olive oil and
1
⁄4 teaspoon of
kosher salt. Roast on rack 2 (middle rack position) for 5–10
minutes, depending on the thickness of the asparagus.
Remove asparagus when it has softened and browned
slightly but still crisp-tender. Once cool, cut asparagus into
1
⁄2-inch pieces. Reserve.
While asparagus is in the oven, roll the pâte brisée to fill a
9" tart shell, form the edges and return to the refrigerator to
rest for at least a half-hour.
Turn oven down to 400°F on convection bake/roast, in rack
position 1 (bottom position). Allow at least 10 minutes for
oven to come down in temperature.
Line the tart shell with parchment and dried beans or
pie weights. “Blind bake”: bake the pastry for about
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