Try this Spinach and Leek Egg Tart recipe, or contribute your own.
Suggest a better descriptionWork 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: Marys Buns & Toms Puns by Mary and Tom Snyder Posted to KitMailbox Digest by MRSOKY@aol.com on Feb 2, 1998
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Serving Size: 1 Serving (1711g) | ||
Recipe Makes: 1 | ||
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Calories: 3013 | ||
Calories from Fat: 1930 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 214.4g | 286 % | |
Saturated Fat 91.3g | 456 % | |
Monounsaturated Fat 71.3g | ||
Polyunsanturated Fat 30.6g | ||
Cholesterol 2381.2mg | 733 % | |
Sodium 1575.2mg | 54 % | |
Potassium 2563.5mg | 67 % | |
Total Carbohydrate 161g | 47 % | |
Dietary Fiber 18.1g | 73 % | |
Sugars, other 142.8g | ||
Protein 122.1g | 174 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3013
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