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Artichoke Pie w/ Crabmeat

This quiche-like dish is a great appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 56 minutes
Resting Time 5 minutes
Total Time 1 hour 16 minutes
Course Appetizer, Dinner
Servings 8

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.
Alternative
Spinach-Portobello Tart
  • In lieu of artichokes sauté diced Portobello Mushrooms.
  • When mushrooms are tender and golden brown add Baby Spinach and continue above recipe. 
 
Keyword Artichokes, Crab, Pie