| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables, Salads |
8 |
Servings |
INGREDIENTS
| 5 |
|
Cloves fresh garlic |
| 1 |
md |
Onion |
| 2 |
tb |
Butter |
| 3 |
lg |
Eggs |
| 1 |
c |
Whipping cream |
| 1/2 |
c |
Shredded Mozzarella cheese |
| 1/4 |
c |
Grated Parmesan cheese |
|
|
Salt and pepper to taste |
| 1 |
cn |
8 1/2 oz. artichoke hearts |
| 1 |
|
Unbaked 9-inch pastry shell |
INSTRUCTIONS
Mince garlic and thinly slice onion. Saute in butter until soft and golden
(do not brown). Beat eggs and add cream, cheeses, salt and pepper, and
garlic-onion mixture. Drain and cut artichokes in quarters. Add to egg
mixture and gently pour into pastry shell. Bake in hot oven (400 degrees)
about 45 minutes until set. Serve warm or cold, as entree or appetizer.
Makes 1 9-inch pie.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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