I want to start by thanking Random House for sending me a complimentary copy of Ricardo’s newest cookbook, Sheet Pan Everything.
I am so happy that Ricardo and his team put together this tasty collection of sheet pan recipes. We love keeping meals and clean up fast and easy at home most days of the week. It will be so nice to have dinner inspiration at my fingertips.
Thankfully I have permission from the publisher to share a few recipes with you. Since asparagus is in season, I thought I would start with the sheet pan asparagus quiche recipe, but check back in on my Instagram account. I will post more recipe links there in the weeks to come.
What I love about the concept of sheet pan quiche is that it takes a little less time to cook because it’s not as deep as a traditional quiche. You can also use the whole asparagus, which looks so pretty. I took some liberties with the presentation, but you can enjoy more of the asparagus flavour if you line them up horizontally instead of vertically.
The pastry dough comes together in minutes and is easy to roll out. There’s yogurt in the pastry, which is something I’ve never tried before. I love Ricardo’s pastry recipes. There are so many interesting ones in his cookbooks.
I made the asparagus quiche yesterday for dinner. I just lifted the tart out of the sheet pan, put it on cutting board and served it up at the dinner table. It’s a pretty casual way to enjoy a meal and I love that. I’m usually just cooking for two, so I’m a fan of meals that we can warm up the next day – it takes just 20 seconds to warm up a piece in the microwave. 🙂
I can’t wait to try more of these sheet pan recipes, especially the desserts. I’m looking forward to trying the strawberry shortcake, the blueberry pancake, the giant chocolate chip cookie and so many more.
Sheet Pan Asparagus Quiche
- 1 1/2 cups (225g) unbleached all-purpose flour
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, diced
- 1/2 cup (125 ml) plain yogurt
- 1/4 cup (60 ml) ice water
- 8 eggs
- 1 cup (250 ml) 35% or 15% cream
- 3/4 lb (340 g) small asparagus, trimmed and blanched
In a food processor, combine the flour and salt. Add the butter and pulse afew 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 15×12-inch (38x30cm) rectangle. Line a small 13 x 9-inch (33 x 23 cm) sheet pan with the dough. Refrigerate for 30minutes.
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 5minutes 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 or until 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, creme fraiche and dill or with white ham, mustard and chopped chives, if desired.
•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.