When I met Gina at pick up at my daughter’s elementary school, she introduced herself as “everyone’s Nana” – and she certainly is. Well known and loved in our community, Gina and I share a love of Italian food and our family recipes. This recipe for Artichoke Pie is originally Gina’s Nonna Serafina’s, and continues to be passed down through the generations of her family. Gina was kind enough to share the recipe with me and I am happy to share it with you, as well.
This pie is a mix between a quiche and a frittata – a buttery pastry shell is filled with a mixture of eggs, cheese and artichoke, and seasoned simply with salt and pepper. The result is a creamy and decadent filling that pairs perfectly with its crumbly and buttery exterior.
This recipe is perfect for, frankly, any time of day – it’s a great make ahead option for breakfast, but also makes a wonderful appetizer or main course for lunch or dinner. It pairs wonderfully with a peppery arugula salad, or even an insalata mista. However you choose to prepare it, I hope you enjoy it as much as our family did.
Gina's Artichoke Pie
Ingredients
- 6 eggs
- 1/2 lb mozzarella cheese, shredded
- 1 cup grated parmesan cheese
- 1 14 oz can artichoke hearts packed in water (not marinated)
- 1 tsp salt
- 1/2 – 1 tbsp pepper, to taste
- 9 inch deep dish frozen pastry shell
Directions
- Preheat your oven to 350 degrees Fahrenheit. Set out a large baking sheet and place the frozen pie shell in the center.
- In a large bowl, whisk together the eggs, parmesan cheese, salt and pepper until fully incorporated.
- Drain your artichokes in a colander and pat dry. Add these and the shredded mozzarella cheese into the egg mixture and fold. Ensure that ingredients are evenly dispersed in the mixture.
- Pour the mixture in the tart shell and push down the artichokes so that there are no edges peeking through the eggs (these ends will burn otherwise). Bake for 45 minutes.
- Remove the tart from the oven and let rest for 15 minutes before slicing and enjoying.
