Key Lima Pie Quiche

Name: Key Lima Pie Quiche
Total time: 1 h 30 min
Yield: 1 9-inch pie, about 8 servings
Ingredients: 10 ounces lima beans, preferably fresh; 1 9-inch pie crust; 1/4 pound Colby cheese, grated; 8 ounces lump crab meat, canned is fine; 4 large eggs; 2 cups heavy cream; 3/4 teaspoon salt; 1/8 teaspoon nutmeg; 1/8 teaspoon sugar; 1/8 teaspoon cayenne pepper; 1 red bell pepper

Recipe from Susan Kornacki and Victoria Palchak

Adapted by Donna St. George

Total Time: 1 hour 30 minutes
Rating: 4(11)
Comments: Read comments

Featured in: Planting Hope With the Lima Beans

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Ingredients

Yield:1 9-inch pie, about 8 servings

10ounces lima beans, preferably fresh
19-inch pie crust
¼pound Colby cheese, grated
8ounces lump crab meat, canned is fine
4large eggs
2cups heavy cream
¾teaspoon salt
⅛teaspoon nutmeg
⅛teaspoon sugar
⅛teaspoon cayenne pepper
1red bell pepper

Ingredient Substitution Guide

Preparation

Step 1
In a large pot, boil the lima beans for 10 minutes to soften them. Remove the skins from the beans by hand or by pressing them through a colander or ricer. Puree the beans in a food processor or blender.
Step 2
Preheat oven to 425 degrees. Sprinkle pie shell with grated cheese. Place crab meat on top of cheese.
Step 3
In a large mixing bowl, combine the eggs, cream, salt, nutmeg, sugar and cayenne pepper. Whisk the mix thoroughly. Add the bean pulp and whisk again. Pour over the cheese and crab meat.
Step 4
Cut 3 or 4 pepper rings and place on top.
Step 5
Bake for 15 minutes. Reduce heat and bake an additional 40 minutes or until a knife inserted in the center comes out clean. Allow to cool slightly before slicing.