Leek And Chicken Tart

• 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

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 400u0b0 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 350u0b0 for 25 to 30 minutes or until set. Let stand 10 minutes before slicing.

flour, salt, vegetable oil, cold water, vegetable cooking spray, leeks, onion, clove garlic, chicken, milk, frozen egg substitute, salt, pepper, thyme

Taken from www.myrecipes.com/recipe/leek-chicken-tart (may not work)