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Category: Hot
Prep Time: Cook Time: Total Time:
3 tbsp olive oil
1 medium sweet onion, finely chopped
1 large clove garlic, minced
1/4 cup finely chopped fresh Italian flat leaf parsley
1 (14 oz) can artichoke hearts, drained and chopped
6 eggs, lightly beaten
5 large basil leaves, finely chopped
1 cup shredded mozzarella cheese
Salt and pepper
1 (9 inch) unbaked pie crust
Preheat oven to 350. Heat olive oil in a skillet and add garlic, onion and parsley. Cook for 5 minutes, stirring occasionally, until the onions have softened. Remove from heat and turn into a bowl, using a spatula to scrape the pan. Stir in the artichoke hearts, eggs, basil, cheeses and salt and pepper, to taste. Stir to mix well. Place the pie pan on a cookie sheet to catch any drippings. Pour the mixture into the pie shell. Bake for about 40 minutes or until the center is set and the crust is golden brown. Allow to set for 10 minutes before serving.
ARTICHOKE PIE I
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Category: Hot
Prep Time: Cook Time: Total Time:
3 tbsp olive oil
1 medium sweet onion, finely chopped
1 large clove garlic, minced
1/4 cup finely chopped fresh Italian flat leaf parsley
1 (14 oz) can artichoke hearts, drained and chopped
6 eggs, lightly beaten
5 large basil leaves, finely chopped
1 cup shredded mozzarella cheese
Salt and pepper
1 (9 inch) unbaked pie crust
Preheat oven to 350. Heat olive oil in a skillet and add garlic, onion and parsley. Cook for 5 minutes, stirring occasionally, until the onions have softened. Remove from heat and turn into a bowl, using a spatula to scrape the pan. Stir in the artichoke hearts, eggs, basil, cheeses and salt and pepper, to taste. Stir to mix well. Place the pie pan on a cookie sheet to catch any drippings. Pour the mixture into the pie shell. Bake for about 40 minutes or until the center is set and the crust is golden brown. Allow to set for 10 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.