Artichoke Pie
This cheesy pie can be made with or without the olives. The press-in-the-pan piecrust is truly no-fuss, sporting a crumblier texture but perfect for the creamy filling.
Makes 2 pies, serving about 12
4 large eggs
1/3 cup milk
3 ounces cream cheese
3⁄4 teaspoon garlic powder
1⁄4 teaspoon black pepper
1 cup shredded mozzarella
1 cup ricotta cheese
1⁄2 cup mayonnaise
1 can (13 ounces) artichokes, drained
1⁄2 cup sliced black olives (1⁄4 cup if using for just one pie)
2 tablespoons chopped parsley
1 jar (2 ounces) chopped pimientos, drained
2 pie shells, partially baked
Topping:
1/3 cup Parmesan cheese, 1⁄2 cup shredded mozzarella
Paprika for dusting
Prepare pie shells first (see recipe).
Preheat oven to 350 degrees.
In a medium bowl, combine eggs, milk, cream cheese, garlic powder and pepper. Stir in mozzarella, ricotta and mayonnaise.
Chop drained artichokes into small pieces. Fold into cheese mixture. Add olives, parsley and pimientos and mix lightly.
Pour mixture into 2 pie shells. Slide into preheated oven and bake 30 minutes. Top pies with cheese topping, dust with paprika and bake 15 minutes more. Let rest 10 minutes before slicing.