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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Spinach Quiche
Yield: Makes 6 servings
Ingredients:
1
medium leek
1/4
cup (1/2 stick) butter
2
cups finely chopped cooked chicken
1/2
package (10 ounces) frozen chopped spinach or broccoli, cooked and drained
1
unbaked ready-to-use pie crust (10 inches in diameter)
1-1/2
cups (6 ounces) shredded Swiss cheese
1
tablespoon all-purpose flour
1-1/2
cups half-and-half or evaporated milk
4
eggs
2
tablespoons brandy
1/2
teaspoon salt
1/4
teaspoon black pepper
1/4
teaspoon ground nutmeg
Preparation:
1.
Preheat oven to 375°F. Cut leek in half lengthwise; wash and trim, leaving 2 to 3 inches of 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 leek.
2.
Melt butter in large skillet over medium heat. Add chicken; cook 5 minutes or until chicken is golden. Add spinach and leek to chicken mixture; cook 1 to 2 minutes longer. Remove from heat. Spoon mixture into unbaked pie crust; sprinkle with cheese and flour.
3.
Combine half-and-half, eggs, brandy, salt, pepper and nutmeg in medium bowl; pour over cheese.
4.
Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand 5 minutes before serving. Serve hot or cold.
This recipe appears in:
French
