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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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For RSC 11, this can be an appetizer, or lunch Ingredients:
2 garlic cloves, chopped |
2 shallots, chopped |
6 ounces fresh spinach |
1 tablespoon butter |
7 ounces canned artichoke hearts, chopped |
1/4 cup pine nuts, toasted |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cayenne |
3 eggs |
1 1/2 cups milk |
3/4 cup asiago cheese, grated |
1/4 cup parmigiano-reggiano cheese, grated |
1 pie shell |
Directions:
1. Preheat oven to 375°F.
2. Sauté garlic and shallots in butter until softened, 1-2 minutes.
3. Add spinach and sauté until wilted.
4. Add chopped artichokes, pine nuts, seasonings and remove from heat.
5. Pour into a large bowl to cool.
6. Add eggs, milk and cheeses, stirring to mix everything well.
7. Add to pie shell.
8. Bake 45 minutes to 1 hour or until set.
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