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Spinach Quiche

  • 1 Medium Leek
  • Water
  • ¼ C Butter or Margarine 
  • 2 C Chicken, cooked and finely chopped
  • ½ pkg (10 oz.)Frozen Spinach, chopped or Broccoli, cooked and drained
  • 10" Pie Crust, unbaked and ready-to-use
  • 1 T All-purpose Flour
  • 1 ½ C Half-and-Half or Evaporated Milk
  • 2 T Brandy (optional)
  • ½ t Salt
  • ¼ t Pepper
  • ¼ t Ground Nutmeg

Preheat oven to 375° F. Cut leek in half lengthwise; wash and trim, leaving 2-3 inches or green tops intact. Cut leek halves crosswise into thin slices. Place in small saucepan; add enough water to  cover. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Drain; reserve leak.

Melt butter in large skillet over medium heat. Add chicken; cook until chicken is golden, about 5 minutes. Add spinach and leek to chicken mixture; cook 1 minute longer. Remove from heat.

Spoon chicken mixture into pie crust. Sprinkle flour and cheese over chicken mixture. Combine eggs, half-and-half , brandy, salt, pepper and nutmeg in medium bowl. Pour over egg mixture.

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