Southern Crab Pie

You’ve had quiches before, but never, never quite like this! After all, it doesn’t get more decadent than crab for breakfast! Southern Crab Pie has the creamy, fluffy egg filling and a buttery pie crust of your favorite quiches, loaded up with tangy cream cheese and fresh herbs. But the salty, sweet, and tender crabmeat is the real star, adding real luxury and charm to each forkful! Southern Crab Pie is a comfort food that tastes like a 5-star brunch experience, and you’ll be amazed you made it yourself!

Ingredients

• 1 refrigerated piecrust (from a package of 2)
• 1 tablespoon olive oil
• 1 small leek, thoroughly washed and finely chopped
• 4 ounces baby spinach, chopped
• 3 large eggs
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon garlic, finely chopped
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh thyme, finely chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon lemon zest
• 8 ounces fresh lump crabmeat, drained and picked over for any shell pieces

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Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Fit the piecrust into a 9-inch pie plate according to the package directions.

Step 3 –In a skillet over medium-high heat, heat the oil.

Step 4 –Add the leeks and cook, while stirring often, until they are soft and slightly golden, about 10 minutes.

Step 5 –Add the spinach to the skillet and cook, stirring often, until the spinach is wilted and all of the water is evaporated, about 5 minutes.

Step 6 –Transfer the leek-spinach mixture from the skillet.

Step 7 –Whisk together the eggs, the heavy cream, and the cream cheese in a large bowl until smooth.

Step 8 –Whisk the chives, the garlic, the Dijon mustard, the thyme, the salt, and the lemon zest into the egg mixture.

Step 9 –Gently fold the leek-spinach mixture and the crabmeat into the egg mixture.

Step 10 –Carefully pour the filling mixture into the prepared pie crust.

Step 11 –Place the pie on the middle rack of the oven and bake until set in the middle, about 50 minutes.

Step 12 –Let the pie cool for 15 minutes on a wire rack.

Step 13 –Slice and serve.