Turkey Spinach Quiche
1 medium leek
¼ cup butter or margarine
2 cups finely chopped JENNIE-O® Extra Lean Oven Roasted Turkey Breast
½ (10-ounce) package frozen chopped spinach or broccoli, cooked, drained
1 (10-inch) unbaked ready-to-use pie crust
1¼ cups shredded Swiss cheese
1 tablespoon all-purpose flour
1 cup egg substitute or 4 eggs
1½ cups half-and-half cream or evaporated milk
2 tablespoons brandy
¼ teaspoon freshly ground pepper
¼ teaspoon ground nutmeg
STEP 1: Heat oven to 375°F.
STEP 2: Cut leeks in half lengthwise. Wash and trim, leaving two to three inches of green tops intact. Cut leek halves crosswise into thin slices. In small saucepan, add enough water to cover leek. Bring to boil over high heat. Reduce heat and simmer for five minutes. Drain, keeping leeks in pan.
STEP 3: Melt butter in a medium skillet over medium heat. Add turkey breast and cook for five minutes or until golden. Add spinach and leeks to turkey mixture. Cook for one to two minutes. Remove from heat. Spoon turkey mixture into pie crust. Sprinkle cheese and flour over turkey mixture.
STEP 4: Combine eggs, cream, brandy, pepper and nutmeg in a medium bowl. Pour egg mixture over cheese. Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand for five minutes before serving. Serve hot or cold.