A friend was leaving town, and a group of us decided to send her off with a farewell brunch, which led to the creation of this pie. I had a large jar of artichoke pieces in the refrigerator as well as some roasted red bell pepper. The thought of putting them together with eggs, butter, onion garlic and, of course, cheese just made the rest of the recipe come together easily.
You can certainly shred your own cheese, chop your own artichoke hearts and roast your own pepper. You can even make your own pie crust. But the beauty of this was that it came together quickly with a number of finely prepared ingredients, such as the Italian Orto Conserviera Ameranese artichoke leaves, or foglie, as they are listed on the jar, or that great standby, a Pillsbury Refrigerated Pie Crust.
Many of the people at the brunch called this a quiche. I prefer the word pie. Call it whatever you like; just remember it when you need something quick for breakfast, brunch, even dinner.
1 (9-inch) unbaked pie crust
3 tablespoons butter
2 small cloves garlic, minced
1/2 small yellow onion, chopped
2 cups artichoke pieces, drained (rinsed, if packed in oil)
1 roasted red bell pepper, seeded and deveined, divided use
1/3 cup milk
1 (7-ounce) container shredded Parmesan or Parmesan-Romano-Asiago cheese blend, divided use
Salt, to taste
Pepper, to taste
Parsley, chopped (optional)
Preheat oven to 350 degrees.
Line a pie pan with the crust. Set on a baking sheet. Set aside.
Melt butter in a pan. As it melts, add garlic and onion. Cook for 1 or 2 minutes. Add artichoke pieces and cook for 5 or 6 more minutes, stirring occasionally. Shortly before it’s finished, seed and vein your red pepper. Cut half of it into long thin strips. Take half of what’s left and chop it. Add the chopped pepper to the artichoke mixture and stir through.
Fill the bottom of the pie crust with half of the artichoke mixture.
In a bowl, beat the eggs with the milk, 1/2 cup cheese, salt and pepper. Pour over artichoke mixture in pie crust.
Top with a little parsley, if desired.
Spoon in the rest of the artichoke mixture. Take the long pepper strips and arrange over the top of the pie. Take the pepper pieces and sprinkle over the pie, if desired.
Cover the pie with the rest of the cheese.
Bake for 45 minutes or until done.
Note: You can make this the night before serving and warm in the oven or serve at room temperature.
Makes 1 pie.
From John Griffin