leon bottom

leon's mango cilantro spinach quich

For conversion to vegetarian recipe..leave out the meat ...or substitute any meat with fish or vegetable of choice for non dairy needs leave out milk/mayo

ingredients: for crust
• ½ cup (1 stick) vegetable butter or margarine, softened
• 4 ounces cream cheese, softened
• 1 cup flour

ingredients: for spinach filling
• 1 (10-ounce) package frozen chopped spinach, thawed, drained
• 2 tablespoons flour
• 8 ounces swiss cheese, shredded
• 8 ounces cheddar cheese, shredded
• 8 ounces mushrooms, sliced
• ½cup milk
• ½ cup mayonnaise
• 3 eggs, beaten
• 3 tbl sp mango cilantro chutney
• 3 green onions with tops, chopped
• 4 slices bacon, crisp-cooked, crumbled

cooking directions:

For the crust, combine the butter, cream cheese and flour in a food processor container.
Process until the mixture is of a coarse consistency. Chill, covered, for 15 minutes.
Press the dough over the bottom and up the side of a pie plate using waxed paper or plastic wrap. Chill, covered, for 30 minutes.

For the Filling, press the excess moisture from the spinach. Combine the spinach and flour in a bowl and mix well. Stir in the Swiss cheese, Cheddar cheese, mushrooms, milk, mayonnaise, eggs, green onions and bacon. Spoon the spinach mixture into the prepared pie plate. Bake at 350 degrees for 60 to 70 minutes or until set.

serves: 6

Mango Cilantro Chutney is also great with any meat or fish dish pasta, rice potatoes and a couple of spoonfuls in either yogurt or sour cream makes a great dip.

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