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Leek and Chicken Tart

Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

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