30
31
NOTE: A great way to prepare the corn for this dish is to roast it:
Preheat oven to 450°F on convection oven/roast with rack in position 1
(bottom position). On the baking sheet place the 3 ears of corn with
about
1
⁄
4
cup of water and place on the rack. Roast for about 20 to 25
minutes until you can smell the corn and the husks are brown. Remove
from oven and allow corn to cool completely before you remove the
husks.
Nutritional information per serving:
Calories 257 (59% from fat) • carb. 16g • pro. 11g • fat 17g
sat. fat 9g • chol. 173mg • sod. 323mg • calc. 176mg
SPRING VEGETABLE QUICHE
Makes one 9-inch quiche
4
ounces asparagus, tough ends removed
1
1
⁄
2
teaspoons extra virgin olive oil
1
⁄
4
teaspoon kosher salt
1
⁄
2
recipe Pâte Brisée, page 39
1 shallot, thinly sliced (approximately 2 tablespoons)
1 to 2 ounces prosciutto, cut into small dice
2
tablespoons fresh shelled or frozen peas
2
tablespoons fresh basil, chopped
1
⁄
2
cup half-and-half or whole milk
1
⁄
2
cup heavy cream
1 egg
1 egg yolk
1
⁄
4
cup grated Parmigiano-Reggiano
Preheat oven to 425°F on convection bake with rack in position 2.
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 for 5
to 10 minutes, depending on the thickness of the asparagus. Remove
asparagus when it has softened and browned slightly but is still crisp-
tender. Once cool, cut asparagus into
1
⁄
2
-inch pieces. Reserve.
While asparagus is in the oven, roll the pâte brisée and line a 9-inch tart
pan, form the edges and return it to the refrigerator to rest for at least a
half-hour.
Turn oven down to 400°F on convection bake, and move rack to 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 20 minutes, until it appears a light
golden. Remove pastry shell from oven, remove the pie weights and
reserve them separately.
Turn oven down to 350°F on convection bake, with same rack position.
While tart shell is baking, heat the remaining half tablespoon of olive oil in
a small skillet over medium heat.
Sauté the shallot until soft, about 5 minutes. Turn heat to low and add
prosciutto and peas. Stir until peas soften, about 2 minutes. Turn heat off
and stir in basil.
In a mixing bowl whisk together the half-and-half, cream, egg and egg
yolk.
Scatter the vegetable mixture evenly along the bottom of the baked tart
shell. Sprinkle the Parmesan on top of the vegetables. Pour the custard
into the shell just up to the edge of the crust.
Place quiche on the bottom rack. Bake for about 25 minutes, until the
custard becomes set, golden and puffy.
Nutritional information per serving:
Calories 262 (68% from fat) • carb. 15g • pro. 6g • fat 20g
sat. fat 12g • chol. 113mg • sod. 257mg • calc. 44mg
FRENCH BREAD/ROLLS
This very simple and versatile bread dough makes delicious homemade
bread every time. This recipe also doubles easily.
Makes one 1
1
⁄
2
-pound loaf, 2 small 8-inch baguettes,
or twelve 2-ounce rolls
1
1
⁄
4
teaspoons active dry yeast
1
cup warm water (110°F)
pinch granulated sugar
1
pound unbleached, all-purpose flour
1
⁄
2
teaspoon kosher salt
1
large egg
1
tablespoons water
cooking spray
Proof yeast in warm water and sugar and leave to foam, about 5 minutes.
Place flour and salt in the work bowl of a food processor fitted with a
dough blade. Process for 5 seconds.
