Filter
Top Products
39
Preheat oven to 450°F on convection oven/roast. On the
baking sheet place the 3 ears of corn with about
1
⁄4 cup of
water and place in the bottom rack position (position 1).
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
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 50
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
⁄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.
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 on rack 2 (middle rack posi
-
tion) for 5 to 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