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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, 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
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 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 • fiber 1g