Artichoke Pie

Dawn writes: "Here's a recipe that everyone always asks if I'm bringing."

Ingredients

• 1 package (2 pie crusts) ready made refrigerated pie crust
• 2 packages frozen artichoke hearts
• 8 ounces mozzarella cheese, grated in food processor
• 2 to 3 cloves garlic, minced
• 2 to 3 tablespoons olive oil
• 7 large eggs
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Unroll pie crust and leave at room temperature for about 20 minutes. Heat oven at 375° F. Defrost artichoke hearts and add to food processor with garlic (leave a little chunky, not puréed).

Heat pan with olive oil. Add artichokes to frying pan. Sauté until on the soft side and slightly golden. Add salt and pepper to taste. In bowl, scramble eggs; add both Parmesan cheese and the mozzarella. Stir altogether. When artichokes are tender add to egg mixture and stir.

Line oven proof pie dish with first layer of pie crust; add egg mixture with the artichoke hearts. Cover with second layer of pie crust and seal together. Make a few little x's on top with knife to let air escape. Place in oven and cook for about 50 minutes or until top of pie is golden.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.