Waring CO900B manual Spring vegetable quiche

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.

spring vegetable quiche

Makes one 9-inch quiche

4ounces asparagus, tough ends removed 11⁄2 teaspoons extra virgin olive oil

1⁄4 teaspoon kosher salt

1⁄2 recipe Pâte Brisée, page 50

1shallot, thinly sliced (approximately 2 tablespoons)

1-2 ounces prosciutto, sliced into small dice

2tablespoons fresh shelled or frozen peas

2tablespoons 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 aspara- gus on the tray with 1 tablespoon of olive oil and 1⁄4 tea- spoon of kosher salt. Roast for 5 to 10 minutes, depend- ing on the thickness of the asparagus. Remove aspara- gus when it has softened and browned slightly but is still crisp-tender. Once cool, cut asparagus into 1⁄2-inch pieces. Reserve.

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