This delicate spring quiche keeps its asparagus spears whole—a stunning presentation for a brunch or supper buffet. You begin by making a flaky all-butter tart shell, using the French technique known as fraisage. After lining a rectangular tart pan with the crust and pre-baking it, you make the filling, a simple blend of ricotta, eggs, and Parmesan cheese. Add this to the pastry shell along with the whole asparagus and bake until set.
Special equipment: You’ll need a 7-inch-by-11-inch rectangular tart pan with a removable base for this recipe.
To make the filling and bake: