Leek and Chicken Tart

Ingredients

• 0.5 pound asparagus spears fresh
• 1 cup chicken breast shredded cooked (skinned before cooking and without salt)
• 0.3 teaspoon thyme leaves dried
• 0.8 cup egg substitute frozen thawed
• 1 cup flour all-purpose
• 1 clove garlic minced
• 1.5 cups leeks chopped
• 0.8 cup milk 1% low-fat
• 0.5 cup onion chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 3 tablespoons vegetable oil 
• 2 tablespoons water cold

Equipment

• frying pan
• oven
• knife
• wire rack
• plastic wrap
• peeler

Directions

1. Combine flour and 1/4 teaspoon salt; stir well.
2. 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.
3. Place dough between 2 sheets of heavy-duty plastic wrap.
4. 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.
5. Remove remaining sheet of plastic wrap. Prick bottom and sides of pastry with a fork.
6. Bake at 400 for 10 minutes or until lightly browned. Cool on a wire rack.
7. Snap off tough ends of asparagus.
8. Remove scales from stalks with a knife or vegetable peeler, if desired.
9. Cut asparagus into 1-inch pieces.
10. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
11. Add leeks, onion, and garlic; saute 3 minutes.
12. Add asparagus; saute until asparagus is crisp-tender.
13. Add chicken; cook until thoroughly heated, stirring often. Spoon mixture into prepared crust.
14. Combine milk and remaining 4 ingredients.
15. Pour over vegetable mixture.
16. Bake at 350 for 25 to 30 minutes or until set.
17. Let stand 10 minutes before slicing.