Spinach And Leek Egg Tart Recipe

The best delicious Spinach And Leek Egg Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spinach And Leek Egg Tart recipe today!

Hello my friends, this Spinach And Leek Egg Tart recipe will not disappoint, I promise! Made with simple ingredients, our Spinach And Leek Egg Tart is amazingly delicious, and addictive, everyone will be asking for more Spinach And Leek Egg Tart.

What Makes This Spinach And Leek Egg Tart Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spinach And Leek Egg Tart.

Ready to make this Spinach And Leek Egg Tart Recipe? Let’s do it!

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Ingredients & Directions

1 c All purpose flour
1/3 c Vegetable shortening
4 tb Cold water

3 lg Leeks
4 tb Butter
1 pk Frozen chopped spinach;
-thawed and drained
1 ts Salt
Freshly ground pepper
2 lg Eggs
1/2 c Sour cream
1 c Grated Swiss cheese
1/4 ts Nutmeg

Work 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

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: Mary’s Buns & Tom’s Puns by Mary and Tom Snyder

1 Servings

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