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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
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 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.