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Recipes

Springtime Quiche

Enjoy this light and tasty springtime quiche, that your whole family will be sure to love!

Ingredients

Crust

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup cold Land O Lakes® Butter
  • 2 tablespoons chopped fresh chives
  • 3 to 4 tablespoons cold water

Filling

  • 6 slices crisply cooked bacon, cut into 1-inch pieces
  • 1/4 pound fresh asparagus spears
  • 4 ounces (1 cup) shredded Cheddar cheese
  • 1 1/2 cups Land O Lakes® Half & Half
  • 5 Land O Lakes® Eggs, slightly beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Heat oven to 375°F.
  2. Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in chives and enough water just until flour is moistened. (Mixture will be crumbly.) Shape into ball; flatten slightly.
  3. Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 10-inch quiche pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge of crust.
  4. Sprinkle bacon over bottom of crust. Cut half of asparagus into 1-inch lengths; cut remaining asparagus into 4-inch lengths.
  5. Combine 1-inch asparagus pieces, cheese, half & half, eggs, salt and pepper in bowl. Pour over crust. Place 4-inch asparagus spears in random pattern on top of egg mixture. Bake 40-45 minutes or until golden and set in center. Let stand 10 minutes before serving. Serve warm.

Serves 4

Phyllo Wrapped Asparagus with Paramesan

Simply delicious!

Ingredients

  • Asparagus spears
  • Phyllo dough sheets, thawed
  • Butter, melted (I used olive oil)
  • Grated Parmesan
  • Salt and pepper to taste
  • Chipotle powder (optional)

Directions

Pre-heat oven to 350 degrees F, snap off the tough ends of the asparagus. Heat a pan of water to boiling. Add a generous pinch or two of salt. Boil for a couple of minutes until the asparagus is almost tender. Drain and pat dry. Cool. Unwrap the phyllo and cut the stack in half if the sheets are big. (I had a 13x9 phyllo sheet and just folded it in half.) You basically want the phyllo to be the length of the asparagus spears(folded in double). Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter(or olive oil). Sprinkle with some Parmesan, a sprinkle of chipotle(optional), a tiny bit of kosher salt and freshly ground pepper. Fold the corner of the other end...you don't have to do this(just my own personal idea), but I find it is prettier. It sort of shows you the distinct layers of the phyllo dough. Roll up, jelly-roll style.

Serves 4

 


 

 


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