Submitted by JennyPK
Blend eggs with half and half , hot sauce, salt, and pepper. Mix artichoke hearts with chili's and parmesan cheese and place half of the mixture in each pie crust. Sprinkle each with 1/2 of the cheese. Dividethe half and half mixture and pour over evenly over cheese and vege mixture in each pie.. Place on foil lined cookie sheet and bake at 375 degrees until puffed and golden. If crust becomes too dark place aluminum foil over edges. Let pies sit for a few minutes before cutting.
This is a variation on the popular hot Artichoke dip. You can substitute fat free or low fat cheeses and fat free half and half for the milk if you prefer a lower calorie/fat version.
This recipe has been added to the following public cookbooks:
billys notable cooking,
Jenny's Kitchen Cabinet
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | JennyPK
07/19/08 03:48 PM |
Lovely!I created this light supper dish for vegetarian friends and it was a big hit. Served along side a warm baguette, baby lettuce salad with a simple vinagrette, and some fresh berries with cream, its a nice alternative during those warm evenings. Bon Appetit! |
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