While asparagus is in the oven, roll the pâte brisée to fill a
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 pas- try 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
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
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