Marinated artichokes give this vegetarian main dish pie a real kick. The creamy filling is made from ricotta cheese, sour cream, eggs, and Swiss cheese. You could use plain artichoke hearts instead of marinated ones if you'd like; just increase the tarragon to 1 tsp. and add some minced garlic to the custard.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- pastry for double crust 9" pie
- 2 (6 oz.) jars marinated artichokes, drained and chopped
- 1 onion, finely chopped
- 1 Tbsp. olive oil
- 16 oz. ricotta cheese
- 1/2 cup sour cream
- 4 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1-1/2 cups shredded Swiss cheese
- 1/2 tsp. dried tarragon leaves
- 1/4 tsp. salt
- 1/8 tsp. white pepper
- 1 Tbsp. heavy cream
Preparation:
Preheat oven to 400 degrees F. Line 9" pie pan with one half pastry; roll the other half into a 10" circle. Cover and set aside.
Prepare artichoke hearts and set aside. In heavy skillet, cook onions in olive oil until tender. Set aside.
In large bowl, combine ricotta, sour cream, eggs, Parmesan and swiss cheeses, tarragon, salt, and pepper. Add chopped artichoke hearts and cooked onions.
Pour into prepared pie shell. Top with pastry round; seal edges and flute. Cut vent holes in top of pie. Brush with 1 Tbsp. heavy cream. Bake at 400 degrees F for 35-45 minutes until crust is golden brown and filling is set. Serves 6
