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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This deep dish pie is more quiche-like and is full of crab,cheese and spinach. The original recipe included the dry-roasted cashews, but I've listed them as optional. It's from the R.S.V.P. section of a December 1985 issue of Bon Appetit magazine. It was requested from Lambertville Station, a charming restaurant in Lambertrville, New Jersey which used to be a railroad station during the heyday of American train travel. Ingredients:
1/4 lb swiss cheese, grated |
1/4 lb cheddar cheese, grated |
1 pie crust (baked in a 10-inch springform pan) |
1 lb crabmeat, cooked |
1 cup roasted cashews (optional) |
3 cups whipping cream |
8 eggs, beaten to blend |
salt & freshly ground black pepper |
2 tablespoons unsalted butter (1/4 stick) |
1/4 teaspoon tarragon, crumbled |
1/4 teaspoon old bay seasoning |
1/4 teaspoon grated nutmeg |
1/8 teaspoon fresh ground pepper |
1 large red onion, minced |
1 1/2 lbs frozen spinach, thawed, drained and squeezed dry |
Directions:
1. Position rack in center of oven and preheat to 450 degrees.
2. Sprinkle cheeses over crust, cover with crabmeat, then top with cashews.
3. Mix cream and eggs and season generously with salt and pepper.
4. Pour half of egg mixture into crust; set remaining mixture aside.
5. Place pie in oven, reduce heat to 350 degrees and bake pie until custard is set but not browned, 35 to 40 minutes.
6. Meanwhile, melt butter in large skillet over medium-low heat.
7. Stir in tarragon,Seasoning,nutmeg and 1/8 teaspoon pepper.
8. Add onion and cook until tranlucent, stirring occasionally, about 10 minutes.
9. Add spinach and saute 3 minutes.
10. Set aside 1/4 cup egg mixture.
11. Blend remaining egg mixture into spinach and spoon atop pie;pour reserved egg mixture over.
12. Bake until custard is set and top is golden brown, 25 to 30 minutes.
13. Let stand 30 minutes, remove springform and cut pie into slices.
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