Last week, I ended up having numerous work functions for people who were leaving the business or retiring. All of them centered around food (of course!) One of the best things about it was seeing friends and co-workers I don't see everyday. I got a chance to catch up with my friend Patty; she's a fellow foodie so we always have plenty to talk about. When I first moved, Patty told me about local restaurants, grocery stores, bake shops and more. Lately, we share stories about the dishes we make. It was during one of those conversations last week that she mentioned her Artichoke Pie.
The recipe is simple, especially if you use store-bought pie crust. It's kind of like a quiche, but without the cream. I made it fresh this morning (a benefit of rising at 6 a.m.) and had a slice for lunch. I'll be nibbling more of it later in the week, maybe with a side salad - I'm thinking baby spinach with a little fresh squeezed lemon juice, olive oil, salt and pepper.
I modified the original recipe slightly. I added the sauteed shallot and a pinch of cayenne. I may have also been a little liberal when measuring the Romano cheese! This is a great dish for brunch or lunch. It'd reheat superbly for a buffet. I also think it could easily be modified. Next time, I might try feta or Paremsan cheese just for a little change. You could also add a little chopped ham or bacon to bring in another layer of flavor... the possibilities are endless.
- 1 shallot, diced
- 2 cans of artichoke hearts in water (or 10 oz frozen artichoke hearts – thawed), quartered
- 1 minced garlic clove or ¼ tsp garlic powder
- 3 eggs lightly beaten
- ¼ cup grated Italian cheese (Locatelli or Pecorino)
- 8 oz shredded whole milk mozzarella
- Salt and Pepper to taste
- Pinch of cayenne (optional)
- 2 tbsp olive oil
- 9 inch Pie Crust (store bought or homemade)
Preheat oven to 350F. Line 9" pie plate with crust.
Saute the shallot and artichoke hearts in 2 tbsp olive oil for about 5-6 minutes or until golden brown. Cool slightly.
Combine remaining ingredients in bowl and add sautéed artichokes.
Spread evenly into 9” pie crust. Bake for about 1 hour, until golden brown on top.