This artichoke pie can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make.
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic , minced
- 2 cans artichoke hearts , 6 ounce
- 0.5 cups Italian seasoned bread crumbs
- 0.5 cups grated Parmesan cheese , divided
- 1 unbaked pie crust , 9 inch
- 3 large eggs , beaten
- 1 package mozzarella cheese , 8 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until garlic starts to brown. Add artichoke hearts and cook, stirring occasionally, for 10 minutes. Stir in bread crumbs and 1/4 cup Parmesan cheese; cook and stir until heated through. Transfer 1/2 of the artichoke mixture to pie crust.
-
3
Pour beaten eggs over artichoke mixture in crust and sprinkle with remaining 1/4 cup Parmesan cheese. Spoon remaining artichoke mixture on top and sprinkle with mozzarella cheese.
-
4
Bake in the preheated oven until crust begins to brown, about 45 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Cheesy Tomato Baked Chicken Breasts
This is an easy recipe for baked chicken breasts from the Provence region of France that has a delicious flavor thanks to mustard, cherry tomatoes, fresh rosemary, thyme, and cheese.
Strawberry Lemon Bars
My mom used to make this strawberry lemon bar recipe for me as a kid. I make this recipe year-round, and it has become a family tradition.
Asparagus and Mushroom Frittata
This asparagus and mushroom frittata recipe is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.