- 3 cloves garlic
- 2 T olive oil
- 2 cans non-marinated artichoke hearts, quartered
- uncooked pie shell and top
- 4 eggs
- 1/2 c grated cheese
- 1 c shredded mozzarella cheese
Saute finely-chopped garlic in olive oil. Drain artichoke hearts and add to oil. Brown lightly over high heat. Spoon into 9 inch uncooked pie shell.
In a bowl, beat together eggs and grated cheese until blended. Pour over artichoke mixture. Sprinkle with mozzarella cheese on top. Top with pastry, flute the edges, cut vents.
Bake in a pre-heated 450 degree over for 15 minutes. Lower heat to 350 degrees and bake for 30 minutes. Cover outer edges with foil. Remove foil 10 minutes before end of cooking.
The recipe is my friend Erin's and she has always made this pie whenever there has been a potluck type event. It is delicious and I was excited to try and make it on my own.
Whenever I've had it, I've always been impressed with the presentation as well as the taste, so I was excited and surprised to find out that it was surprisingly simple to make! I make quiches often and it really wasn't all that different. I have never made anything that I'd call a "pie" though and somehow the word scares me. I'll tell you though, store bought pie crust is amazing.
I picked up some from the frozen food section and bought a package of two 9-inch ready to bake crusts, in convenient silver dishes also that you can bake and serve them in. Since this pie requires a top, I just used one of the two as the top of the pie. It didn't make for the prettiest pie, but I was still proud! The pie came out delicious... I shared it with my roommates and still have a ton leftover for meals the rest of the week. It is good served both warm and cold so it is good to bring to picnics or potlucks. I had a piece for lunch today cold so it is definitely a leftovers friendly meal!
And a few additional notes on my first pie baking experience...
I noticed after I put the pie in the over that I was supposed to wrap the edges in tinfoil. I wasn't sure if this was a really necessary step, but I wanted to be sure. So, I took the pie out, awkwardly wrapped the edges in tinfoil and put it back in until 10 minutes until the end. It seemed to work out well... not burnt crusts here! However, I have no idea if this was necessary or not.
Also, I am already thinking of the future and how I can personalize this pie and make changes to make it a little different. I think that if I add spinach to the pie, it would come out really good. And some melty, stringy cheeses... mmm... I feel like it wouldn't be too hard to basically turn this into spinach/artichoke dip wrapped up in pie crust. And how freaking good does that sound?