Name: I Can't Be Left Alone With It, Artichoke Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 (9 ounce) box frozen artichoke hearts, thawed & chopped small; 1 tablespoon olive oil; 1/2 teaspoon garlic salt; 3 eggs, beaten; 2 cups reduced-fat mozzarella cheese; 1/2 cup parmesan cheese; 2 frozen deep dish pie shell, I use Pet Ritz

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Recipe by Kiwiwife

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I Can't Be Left Alone With It, Artichoke Pie created by little_wing

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I swear I will ONLY make this to take somewhere because I CAN NOT be left alone without eating it for breakfast, lunch and dinner until it is gone! At least at parties, I have to share ;)

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

1 (9 ounce) box frozen artichoke hearts, thawed & chopped small
1 tablespoon olive oil
¹⁄₂ teaspoon garlic salt
3 eggs, beaten
2 cups reduced-fat mozzarella cheese
¹⁄₂ cup parmesan cheese
2 frozen deep dish pie shell, I use Pet Ritz

directions

Saute artichokes in olive oil til softened.
season with garlic salt.
While artichokes cool slightly, in bowl beat eggs.
grate mozzarella cheese into eggs then add artichoke mixture & mix well.
Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
Bake at 350 for 1 hour.
Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
This also reheats in microwave nicely the next day for breakfast lunch & dinner!

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RECIPE MADE WITH LOVE BY

@Kiwiwife

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@Kiwiwife

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"I swear I will ONLY make this to take somewhere because I CAN NOT be left alone without eating it for breakfast, lunch and dinner until it is gone! At least at parties, I have to share ;)"

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review by madalene127.mg

7/23/2021

Ive been making this artichoke pie for many years! It’s a hit everywhere I take it. And I too cannot be left alone with it! Lol delish!!

Replies 1
review by stevenlbell

2/10/2018

It's a snap to throw together. I mod the recipe by adding a half cup of homemade pesto for Italian effect, a half cup of Trader Joe's Hatch Valley Salsa for Mexican.

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review by FolkDiva

9/2/2009

This was so easy to throw together for dinner tonight and absolutely delicious, to boot! In lieu of the garlic salt, I sauteed a little fresh minced garlic along with the artichokes (canned), and beat about 1/4 cup cream in with the eggs. I omitted the top crust and used a rolled, refrigerated pie dough. Fifty minutes did the trick. Thanks so much for sharing....I know what I'm having for breakfast tomorrow (and maybe lunch, too!).

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review by queenofeats

9/8/2008

I'm going to review this but withhold my stars for the time being (sorry!) I made an attempt at this with a bottom crust only, and then I got excited and added some spinach and some ham. The result was very good as well and came out like the world's best quiche, but I want to try this as intended with just the artichokes (but one crust still. Carbs don't like me much...) If it's this addictive then I suspect it doesn't need me playing mad scientist to come out spectacular!

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review by newmama

8/28/2008

I used bottom crust only and canned artichokes. very good!

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Replies 1