Artichoke Souffle Pie
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 8
Ingredients
- 1 pie crust
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup flour
- 1 teaspoon dill weed
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1 cup milk
- 1 1⁄2 cups monterey jack cheese, grated
- 2 (4 ounce) cans artichoke hearts, drained & quartered
- 1⁄4 cup pimiento, chopped
- 1⁄4 cup green onion, chopped
- 4 eggs, separated
- 1⁄2 teaspoon cream of tartar
Directions
- Fit unbaked pie crust into a 10" pie plate.
- Heat oven to 400°F.
- Do not prick the pie crust but bake for 10 minutes or until lightly browned, remove pie crust& lower oven temp to 300 degrees F.
- In a saucepan melt the butter (margarine).
- Blend in the flour, dill weed, salt and pepper.
- Stir in the milk, stir constantly until the mixture boils and thickens and remove from heat.
- Add cheese, stir the mixture until the cheese has melted; set aside.
- In a skillet with a tbsp butter saute the artichoke hearts, green onions and pimiento until the onions are wilted.
- in a large bowl beat the egg whites and cream of tartar until stiff peaks form In a small bowl beat the yolks until they are lemon colored.
- Gradually beat the cheese mixture into the egg yolks.
- Pour the egg yolk mixture over the egg whites and fold together gently.
- Spoon artichoke mixture into the pie shell.
- Pour souffle over the artichokes.
- Bake 45-55 minutes or until a knife comes out clean inserted in the middle and it is a heavenly golden color.
- Serve at once with Chicken Parmesan sauce (Recipe #24485).
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