Quiche never tasted so good.
Serve with a simple salad andmimosasfor a restaurant-worthy meal at home.
package refrigerated piecrusts
1tablespoonsolive oil
1small leek (about 5 oz.
Credit:Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox
Fit piecrust into a 9-inch pie plate according to package directions.
Remove spinach-leek mixture from skillet.
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.
