Asparagus & Peas QuicheI’ve been itching to use my new tart/quiche pan: nonstick surface, removable bottom, fluted edges. You know -- fancy -- but not too difficult, of course. The “Asparagus & Peas Quiche,” from Kiran + Tarun, would be “just another quiche,” if not for my tart pan and for the use of almond meal in the crust. The almond meal did contribute to a nutty taste, which I liked. However, I endured some pastry distress…

This recipe asks to assemble and chill the dough for the crust, then to roll it out between sheets of parchment paper. Well. My pastry was too soft to roll and lift into my tart pan. So, I just threw it into the pan, then pressed it into place with my fingers, making sure to get it into every fluted groove. Lucky for me, this was OK. My tart shell “browned” in the oven in 15 minutes.

Easy enough to blanch the sliced asparagus. And I opted for frozen peas.

My silky mixture of goat cheese and milk became a smooth, thick paste when whisked with the foamy egg whites. I added smoked paprika instead of red chili powder. Since whole eggs were not used here, this was not an “eggy” quiche. It baked in 48 minutes. The winning feature turned out to be the crust, its texture like buttery shortbread. Everyone will eat a quiche.

Asparagus (8 oz.) = $1.33
Goat Cheese (8 oz.) = $3.89

PREP TIME: dedicate more than 2 hours to mixing/chilling/blind-baking/cooling the dough/crust and to the prepping and baking the other elements
a nutty/buttery crust holds a modest display of goat cheese and asparagus

Next time, I will cook the “Prosciutto-Wrapped Chicken with Sage Pesto” (recipe below), from the May/June 2013 issue of Cuisine at Home. Come back to my site next week, to see my meal.

Prosciutto-Wrapped Chicken with Sage Pesto
Cuisine at Home, May/June 2013
Makes 4 servings

For the pesto, purée:
1 cup packed fresh baby spinach
1/3 cup packed fresh sage
1/3 cup grated Parmesan
1/4 cup extra-virgin olive oil
2 Tbsp. toasted pine nuts
2 cloves garlic
1 Tbsp. lemon juice
Salt and black pepper to taste

For the chicken, spread:
4 boneless, skinless chicken breast fillets (4-5 oz. each)
8 slices prosciutto
 (about 3 oz.)

Preheat oven to 400 degrees F.

For the pesto, purée spinach, sage, Parmesan, oil, pine nuts, garlic and lemon juice in food processor; season with salt and pepper.

For the chicken, spread 2 Tbsp. pesto on one side of each chicken fillet then fold each in half lengthwise (taco-style with pesto on the inside). Roll two slices prosciutto around each fillet and secure with toothpicks.

Arrange fillets in a baking dish; roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes.