8 Servings

16 ounces cream cheese, softened
2 tablespoons heavy whipping cream, or more for consistency
1 1/2 tablespoon fresh lemon juice
1/2 lemon, zested
3 tablespoons chopped fresh dill
2 roasted garlic cloves
1/4 teaspoon salt
Dash of black pepper

1 lb. smoked salmon lox
8 bagels (pick your favorite flavors)

Optional Garnishes:

Sliced tomatoes
Sliced onions
Fresh parsley and dill

Fit your food processor with a blade attachment. Place cream cheese, whipping cream, lemon juice, dill, salt and pepper into the processor. Process to blend all ingredients until a creamy, smooth texture develops. You may add more heavy whipping cream if desired; this will soften the texture. Pour the mixture into a bowl. Chill in the refrigerator for at least 1 hour and up to 2 days. Once cold, the spread can be molded into a serving bowl and garnished however you choose. I like to use a sprig of fresh dill and a few capers.

Arrange a platter with your schmear in the center surrounded by lox and garnishes. Schmear is spread directly onto toasted bagels and topped with lox. Your guests can assemble their bagels according to their preference, topping with tomatoes, onions, or capers if they wish. Spread can also be used as a dip for crudites or crackers.


8 Servings

1 tablespoon butter
16 stalks of asparagus, bottoms trimmed
5 eggs
1/2 cup half-and-half
1/2 cup low fat sour cream
1/2 teaspoon ground white pepper
1/4 teaspoon salt (plus more for seasoning)
Pinch of black pepper (plus more for seasoning)
Pinch of nutmeg
3/4 cup crumbled feta cheese (sheep or goat milk feta is preferable)
1/2 cup chopped scallions (both green and white parts)
1/2 cup chopped parsley
Nonstick vegetable oil spray

Preheat oven to 350°F. Cut 2 inches off the thick ends of the asparagus spears, discard those tough ends. Chop the asparagus into 1/2-inchpieces. Melt butter in a skillet over medium heat. Add the asparagus pieces to the skillet. Season them with salt and pepper, then sauté them for about 5 minutes until tender-crisp. Remove from heat and allow asparagus to cool.

In a large mixing bowl beat the eggs. Whisk in the half and half, sour cream, white pepper, salt, black pepper, and nutmeg. Incorporate the crumbled feta, scallions, parsley and asparagus pieces into the mixture with a large spoon.

Liberally grease a9-inch pie plate with cooking spray. Pour the quiche mixture directly into the pie plate. Bake for 30-40 minutes until the quiche is nicely browned. Stick a sharp knife or toothpick in the center of the quiche to test for done-ness–if it comes out clean, it’s done. Let quiche settle at least 10 minutes before serving.

Serve warm, at room temperature, or chilled depending on your preference. DO AHEAD: Once it has cooled, quiche can be stored covered with plastic wrap up to 5 days in the refrigerator. To reheat, place it in a 350°F oven for 10-15minutes. Quiche will warm up more evenly if you cut it into individual pieces prior to reheating.


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