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
1 ¼ cups shredded Swiss cheese
1 tablespoon all-purpose flour
1 cup egg substitute or 4 eggs
1 ½ cups half-and-half cream or evaporated milk
2 tablespoons brandy
¼ teaspoon freshly ground pepper
¼ teaspoon ground nutmeg
Heat 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. In small, saucepan add enough water to cover leek. Bring to boil over high heat; reduce heat and simmer 5 minutes. Drain, reserve leek.
In skillet, melt butter over medium heat. Add turkey breast; cook 5 minutes or until golden. Add spinach and leek to turkey mixture; cook 1 to 2 minutes. Remove from heat. Spoon turkey mixture into pie crust. Sprinkle cheese and flour over turkey mixture.
In medium bowl, combine eggs, cream, brandy, pepper and nutmeg. Pour egg mixture 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.