Spinach Quiche

• 1 medium leek
• 1/4 c. butter or margarine
• 1/2 (10 oz.) pkg. frozen chopped spinach or broccoli, cooked and drained
• 1 1/2 c. Swiss cheese, shredded
• 1 1/2 c. half and half or evaporated milk
• 1/2 salt
• 1/4 tsp. ground nutmeg
• water
• 2 c. cooked chicken, finely chopped
• 1 unbaked 10-inch ready-to-use pie crust
• 1 Tbsp. all-purpose flour
• 4 eggs
• 2 Tbsp. brandy
• 1/4 tsp. pepper

1. Preheat oven to 375u0b0.
2. Cut leek in half lengthwise; wash and trim, leaving 2 to 3 inches of green tops intact.
3. Cut leek halves crosswise into thin slices.
4. Place in small saucepan; add enough water to cover.
5. Bring to a boil over high heat; reduce heat and simmer 5 minutes.
6. Drain; reserve leek.
7. Melt butter in large skillet over medium heat.
8. Add chicken; cook until chicken is golden, about 5 minutes.
9. Add spinach and leek to chicken mixture; cook 1 to 2 minutes longer.
10. Remove from heat.
11. Spoon chicken mixture into pie crust.
12. Sprinkle flour and cheese over chicken mixture.
13. Combine eggs, half and half, brandy, salt, pepper and nutmeg in medium bowl.
14. Pour egg mixture over cheese.
15. Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand 5 minutes before serving.
16. Serve hot or cold.
17. Makes 6 servings.

leek, butter, broccoli, swiss cheese, milk, salt, ground nutmeg, water, chicken, crust, flour, eggs, brandy, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941275 (may not work)