Cooking with Love

Artichoke Pie

Who said men don't eat quiche?   I remember the quiche craze. It was the perfect thing to serve for lunch. I used to make this so often - you just never get tired of it. It freezes well and taste even better the next day. This pie has a top crust, but if you prefer, you can make it without a top crust.

Preheat the oven to 350 degrees.

1 box of Pillsbury pie crust (of course you can make your own)

4 large eggs

8 oz shredded mozzarella

1 cup marinated artichokes, drained and cut up (measure after you drain) or you can use 10oz frozen artichokes, defrosted and chopped

1/2 cup grated Parmesan cheese

1/2 cup diced ham

Black pepper to taste

In large bowl, beat the eggs while adding all the remaining ingredients.

Prepare a pie plate with one crust and pinch the edges to secure the dough on to the edge. Place a piece of parchment paper on top of pie crust and pour dry beans to secure the parchment paper not to move. This method is used to cook the bottom of the pie before it is filled. Let it bake for 10 minutes only. Remove from oven and carefully remove the dry beans and reserve for another time. Keep in tight lidded jar.

Pour the filling into prepared pie crust. Cover with top crust. Secure to bottom crust and Pierce holes with fork for steam to escape.

Bake in oven for about 30-45 minutes until it is golden color.

Let it cool a bit before cutting.