1/2 (14.1-ounces) package refrigerated pie crusts
1 tablespoons olive oil
1 small leek (about 5 oz.), finely chopped
4 ounces baby spinach, chopped (about 3 cups)
3 large eggs
1 cup heavy cream
4 ounces cream cheese, softened
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped garlic (about 2 garlic cloves)
1 tablespoon Dijon mustard
2 teaspoons finely chopped fresh thyme
1-1/2 teaspoons kosher salt
1/2 teaspoon lemon zest (from 1 lemon)
8 ounces fresh lump crabmeat, drained and picked over
Prep. Time → 45 min
Cook Time → 50 min
1. Preheat oven to 350°F. Fit piecrust into a 9-inch pie plate according to package directions. Set aside.
2. Heat oil in a skillet over medium-high; add leek, and cook, stirring often, until soft and slightly golden, about 10 minutes. Add spinach to skillet, and cook, stirring often, until spinach is wilted and all water has evaporated, about 5 minutes. Remove spinach-leek mixture from skillet.
3. Whisk together eggs, heavy cream, and cream cheese in a large bowl until smooth. Whisk in chives, garlic, mustard, thyme, salt, and lemon zest. Gently fold in spinach-leek mixture and crabmeat; carefully pour mixture into prepared piecrust. Place on middle rack of preheated oven, and bake until set in middle, about 50 minutes. Cool pie on a wire rack 15 minutes before cutting.
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