1 medium leek (or substitute onion or garlic)
1 tablespoon margarine
2 cups cooked turkey breast, chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 unbaked ready-to-use pie crust (10 inches in diameter)
1 1/2 cups shredded reduced-fat Swiss cheese
1 tablespoon all-purpose flour
1 cup egg substitute
1 1/2 cups evaporated milk
2 tablespoons brandy
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
Preheat oven to 375°F. Cut leek in half lengthwise, wash and trim, leaving 2 to 3 inches of green tops intact. Cut leek halves crosswise into thin slices. Place in small saucepan; add enough water to cover. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Drain, reserve leek.
Melt margarine in large skillet over medium heat. Add turkey, cook 5 minutes or until golden. Add spinach and leek to turkey mixture; cook 1 to 2 minutes longer. Remove from heat.
Spoon turkey mixture into unbaked pie crust. Sprinkle cheese and flour over turkey mixture. Combine egg substitute, evaporated milk, brandy, salt, pepper and nutmeg in medium bowl. Pour egg mixture over cheese. Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand 5 minutes before serving. Serve hot or cold.
Makes 8 servings
Serving Size: 1 slice
Protein: 22 g
Carbohydrate: 20 g
Total Fat: 11 g
Fiber: 1 g
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