Leek and Chicken Tart

Oxmoor House
4 servings.


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1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons vegetable oil
2 tablespoons cold water
1/2 pound fresh asparagus spears
Vegetable cooking spray
1 1/2 cups chopped leeks
1/2 cup chopped onion
1 clove garlic, minced
1 cup shredded cooked chicken breast (skinned before cooking and cooked without salt)
3/4 cup 1% low-fat milk
3/4 cup frozen egg substitute, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme


Combine flour and 1/4 teaspoon salt; stir well. Combine oil and water; add to flour mixture, stirring just until dry ingredients are moistened. Shape dough into a ball; cover with plastic wrap. Chill 30 minutes.

Place dough between 2 sheets of heavy-duty plastic wrap. Roll to 1/8-inch thickness; remove top sheet of plastic wrap. Invert and fit pastry into a 9-inch quiche dish or pieplate; seal to edge of dish. Remove remaining sheet of plastic wrap. Prick bottom and sides of pastry with a fork. Bake at 400° for 10 minutes or until lightly browned. Cool on a wire rack.

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add leeks, onion, and garlic; saute 3 minutes. Add asparagus; saute until asparagus is crisp-tender. Add chicken; cook until thoroughly heated, stirring often. Spoon mixture into prepared crust.

Combine milk and remaining 4 ingredients. Pour over vegetable mixture. Bake at 350° for 25 to 30 minutes or until set. Let stand 10 minutes before slicing.

Created date

August 2009

Nutritional Information

Calories 347
Caloriesfromfat 33 %
Fat 12.7 g
Satfat 2.6 g
Monofat 3.7 g
Polyfat 5.5 g
Protein 22.2 g
Carbohydrate 35.6 g
Fiber 0.0 g
Cholesterol 33 mg
Iron 0.0 mg
Sodium 566 mg
Calcium 0.0 mg