Recipe of the Week 9-20-09

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Lox, Asparagus & Cream Cheese Quiche

Ingredients
1 frozen prepared pie shell
4 oz ground nova
1 bunch fresh asparagus
1 T fresh dill, chopped
3 large eggs
1 cup milk
2/3 cup (3 ounces) cream cheese cut into 1/2" cubes

Directions
Preheat oven to 350 degrees F.

Blind bake the crust: Line the pie shell with aluminum foil and weight it with pie weights or beans. Bake for 15 to 20 minutes until light golden brown.

Increase oven temperature to 375 degrees F.

Bring a medium pot of water to boil. Add asparagus and cook for 1-2 minute or until bright green. Remove from boiling water. Drain and cool. Beat the eggs in a bowl and add the milk and dill. Add the nova and asparagus, and pour into the pie shell. Dot with cream cheese. Bake on a sheet pan in the middle of the oven for 30 to 35 minutes or until just set.