Key Lima Pie Quiche

• 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
• 18 teaspoon nutmeg
• 18 teaspoon sugar
• 18 teaspoon cayenne pepper
• 1 red bell pepper

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

beans, crust, colby cheese, lump crab meat, eggs, heavy cream, salt, nutmeg, sugar, cayenne pepper, red bell pepper

Taken from cooking.nytimes.com/recipes/6293 (may not work)