Spring Vegetable Quiche - Waring CO1500 Instruction/Recipe Booklet

SPRING VEGETABLE QUICHE

Makes one 9-inch quiche
⁄ recipe Pâte Brisée, page 49
1
2
4 ounces asparagus, tough ends removed
1 1 ⁄ teaspoons extra virgin olive oil
2
⁄ teaspoon kosher salt
1
4
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 ⁄ cup Parmigiano-Reggiano, grated
4
⁄ cup half-and-half or whole milk
1
2
1 ⁄ cup heavy cream
2
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
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 ⁄ -inch pieces. Reserve.
2
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
38
⁄ teaspoon of
1
4