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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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 400° 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 350° for 25 to 30 minutes or until set. Let stand 10 minutes before slicing.
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