Chattanooga Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 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

Recipe

• 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.