Spinach Quiche the Editors of Publications International, Ltd.
Makes 6 servings
|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|
|1/4||teaspoon black pepper|
|1/4||teaspoon ground nutmeg|
- 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.
- 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.
- Combine half-and-half, eggs, brandy, salt, pepper and nutmeg in medium bowl; pour over cheese.
- Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand 5 minutes before serving. Serve hot or cold.
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