Recipe
March 4, 2021
Ricardo Larrivee’s Asparagus Quiche
Prep Time: 30 minutes
Total Time: 1 hour, 15 minutes
Try this Asparagus Quiche recipe from Ricardo Larrivee’s new cookbook, Sheet Pan Everything.
Better than a pie dish, a sheet pan lets you use the whole asparagus. Pretty…and delicious!
Directions
Yield: Serves 6
- In a food processor, combine the flour and salt. Add the butter and pulse a few times until it forms pea-sized pieces. Add the yogurt and water. Pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor and form into a rectangle.
- On a floured work surface, roll the dough into a 15 x 12-inch (38 x 30 cm) rectangle. Line a small 13 x 9-inch (33 x 23 cm) sheet pan with the dough. Refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 400°F (200°C).
- Prick the dough all over with a fork. Cover the dough with a piece of foil and fill with dried peas or pie weights.
- Bake for 20 minutes. Remove the peas and foil. Bake for another 5 minutes or until the crust is golden. Set aside.
- In a bowl, whisk together the eggs and cream. Season with salt and pepper. Pour the egg mixture into the crust. Top with the asparagus.
- Bake for 20 to 25 minutes oruntil the filling is cooked and the crust is golden. Let rest for 5 minutes before unmolding.
- Cut into long rectangles. Serve as is or with smoked salmon, crème fraîche and dill, or with white ham, mustard and chopped chives, if desired.
Source:
Excerpted from Sheet Pan Everything by Ricardo Larrivee. Copyright © 2021 Ricardo Media. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.