A perfect brunch dish. 

PREHEAT OVEN TO 350º 

1 PRE-MADE PIE CRUST  

1 LEEK – finely chopped 

4 OZ BABY SPINACH – chopped 

4 EGGS – slightly beaten 

1 CUP HEAVY CREAM 

4 OZ CREAM CEESE – softened 

2 TBS CHIVES – finely chopped 

2 GARLIC CLOVES – minced 

1 TB DIJON MUSTARD 

PINCH OF KOSHER SALT 

1 TSP FRESH LEMON EST 

8 OZ FRESH LUMP CRAB MEAT – drained, picked over 

Fit the piecrust into a sturdy 9-inch pie dish according to package directions and set aside. 

Heat oil in a heavy bottom skillet over medium-high heat and add leek and cook stirring often until soft and slightly golden – 10 mins. Add chopped spinach and cook just until the spinach is wilted, and any water has evaporated – 5 minutes. Remove mixture from the skillet to a small bowl. 

Whisk together, eggs, heavy cream ad cream cheese in a large bowl until smooth and creamy. Whisk in chives, garlic, mustard, salt and zest. Gently fold back in the spinach mixture. Add the crabmeat and carefully pour mixture into the piecrust. Place on a baking sheet or aluminum foil to collect any drips , on the middle rack of the preheated oven. Bake for 45-50 minutes or until set. Remove to wire rack and cool before cutting. 

BUON MANGIATA!