Ingredients
-
1
-
1
-
1/2
-
3
-
2
-
1/2
-
2
-
-
-
-
-
-
-
-
Directions
I Can’t Be Left Alone With It, Artichoke Pie, I swear I will ONLY make this to take somewhere because I CAN NOT be left alone without eating it for breakfast, lunch and dinner until it is gone! At least at parties, I have to share ;), It’s a snap to throw together I mod the recipe by adding a half cup of homemade pesto for Italian effect, a half cup of Trader Joe’s Hatch Valley Salsa for Mexican , This was so easy to throw together for dinner tonight and absolutely delicious, to boot! In lieu of the garlic salt, I sauteed a little fresh minced garlic along with the artichokes (canned), and beat about 1/4 cup cream in with the eggs I omitted the top crust and used a rolled, refrigerated pie dough Fifty minutes did the trick Thanks so much for sharing I know what I’m having for breakfast tomorrow (and maybe lunch, too!)
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Steps
|
1
Done
|
Saute Artichokes in Olive Oil Til Softened. |
|
2
Done
|
Season With Garlic Salt. |
|
3
Done
|
While Artichokes Cool Slightly, in Bowl Beat Eggs. |
|
4
Done
|
Grate Mozzarella Cheese Into Eggs Then Add Artichoke Mixture & Mix Well. |
|
5
Done
|
Pour Mixture Into a Pie Shell, Sprinkle on Parm. Cheese Then Top With Other Inverted Shell. |
|
6
Done
|
Bake at 350 For 1 Hour. |
|
7
Done
|
Note: 2nd Pie Shell May Break Up a Bit, Just Piece It Together as Best You Can, It Tates So Good It Doesnt Matter. |
|
8
Done
|
This Also Reheats in Microwave Nicely the Next Day For Breakfast Lunch & Dinner! |
