Artichoke Pie w/ Crabmeat
This quiche-like dish is a great appetizer.
Ingredients
- Pie Crust (prepared separately or store-bought)
Filling
- ¼ cup Olive Oil
- 1 Large Diced Onion
- 2 cloves Minced Garlic
- 3 boxes Frozen Artichoke Hearts
- 1 cup Shredded Mozzarella
- 1 cup Jumbo Lump Crabmeat
- 3 Eggs Beaten
- 1 tbsp Hot Sauce
- ¼ cup Grated Parmesan Cheese
- ½ tbsp Crushed Red Pepper Flakes
Instructions
Pie Crust
- Roll out Pie Crust and place in tart pan or sheet pan. Place parchment paper over top of crust and fill with dried beans or raw rice.
- Bake in 350℉ oven for approximately 10-15 minutes or until crust is golden. Remove beans or rice.
Filling
- While crust is baking sauté Olive Oil, Onion and Garlic for 3 minutes.
- Add Frozen Artichoke Hearts and cook for 6-8 minutes or until artichokes are slightly golden.
- Place the artichoke mixture on pie crust then sprinkle with Shredded Mozzarella and Jumbo Lump Crabmeat.
- In bowl mix Beaten Eggs, Hot Sauce, Grated Parmesan Cheese and Crushed Red Pepper Flakes. Pour mixture over artichokes and cheese.
- Bake in 350℉ oven for approximately 20-30 minutes or until tart is set and golden brown. Let rest for 5 minutes before cutting into desired sizes.
Notes
Variations
You can be creative with this recipe by adding just about anything you like.
Tomato-Artichoke Tart
- To sautéed artichokes and onions add ½ cup Sundried Tomatoes - drained and thinly sliced.
- In lieu of artichokes sauté diced Portobello Mushrooms.
- When mushrooms are tender and golden brown add Baby Spinach and continue above recipe.
