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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I found this recipe in Low Country Living magazine. It has similar ingredients to my favorite pasta dish, so I'm posting for safekeeping. Ingredients:
9 inches deep dish pie shells |
1/2 cup artichoke heart, diced |
1/2 cup fresh tomato, diced |
1 cup fresh spinach, chopped |
1/4 cup kalamata olive, chopped |
1/4 cup roasted red pepper, chopped |
1/2 cup feta cheese, crumbled |
2 tablespoons fresh oregano, chopped |
4 eggs |
1 1/2 cups half-and-half |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 425 degrees. Pre-bake the prepared pie shell for.
2. 12 minutes, or until golden brown. Reduce oven temperature to 325.
3. degrees. Remove the pie shell from the oven and allow to cool at room.
4. temperature. When cooled, fill the pie by layering first the artichokes,.
5. then tomatoes, spinach, olives, peppers, feta cheese and oregano.
6. Meanwhile, beat together the eggs, half and half, and salt and pepper.
7. until frothy. Pour the mixture over the layered pie shell. Return to the.
8. oven and bake at 325 degrees for 30 to 40 minutes or until just set. Let cool at room temperature before slicing.
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