Spinach and leek egg tart

Yield: 1 Servings

Measure Ingredient
1 cup All purpose flour
⅓ cup Vegetable shortening
4 tablespoons Cold water
3 larges Leeks
4 tablespoons Butter
1 pack Frozen chopped spinach; thawed and drained
1 teaspoon Salt
\N \N Freshly ground pepper
2 larges Eggs
½ cup Sour cream
1 cup Grated Swiss cheese
¼ teaspoon Nutmeg

PIE SHELL

FILLING

Work flour and shortening with hands until mixture becomes crumbly. Add enough water to hold the dough together. Form into a round ball. Roll out to fit a 9 inch pie pan or quiche dish. Bake for 10 minutes at 425. Prepare filling.

Trim the leeks at the root and cut off fibrous dark green portion. Split leeks lengthwise and wash thoroughly in cold water to remove grit. Coarsely chop leeks.

Melt butter in a medium saucepan over low heat. Add the leeks, salt and pepper and cook covered until leeks are soft--about 20 minutes. They should not brown. Add spinach to the leeks until well blended.

Beat eggs and sour cream lightly with a wire wisk. Add Swiss cheese, leek/spinach mixture and nutmeg. Adjust seasonings as necessary. Pour into pastry shell. Sprinkle with a little more Swiss cheese and bake at 350 for 40 minutes or until set.

Remember you can add garlic powder or other seasonings of your choice.

MY NOTES: I used mini processor to chop leeks. I sprinkled garlic powder over top before baking. I used Pilsbury Already Pie Crusts RECIPE FROM: Mary's Buns & Tom's Puns by Mary and Tom Snyder Posted to KitMailbox Digest by MRSOKY@... on Feb 2, 1998

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