Artichoke Souffle Pie Recipes

ARTICHOKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
• Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
• Bake in preheated oven for 45 minutes, or until crust begins to brown.

GRANDMA'S ARTICHOKE PIE

Steps:

• 1. Drain artichokes and cut each one in half. In bowl mix together artichokes, eggs, pepperoni,mozzarella cheese, salt , pepper and grated cheese. Pour into pie shell and bake @ 350 degrees for 45 minutes!

I CAN'T BE LEFT ALONE WITH IT, ARTICHOKE PIE

Steps:

• Saute artichokes in olive oil til softened.
• season with garlic salt.
• While artichokes cool slightly, in bowl beat eggs.
• grate mozzarella cheese into eggs then add artichoke mixture & mix well.
• Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
• Bake at 350 for 1 hour.
• Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
• This also reheats in microwave nicely the next day for breakfast lunch & dinner!

VEGAN "SOUFFLé" WITH SPINACH & ARTICHOKE

Steps:

• In a medium bowl combine flours, tapioca starch, and salt. In a small bowl, add warm water and gradually stir in yeast until well combined. Let sit until mixture is white and creamy looking. In another small bowl, combine grapeseed oil, apple cider vinegar, flaxseed, and agave nectar. Stir until well mixed.
• Add wet ingredients (including yeast/water mixture) to dry ingredients and stir or knead until a cohesive ball of dough forms. Cover with a dishtowel and set aside in a warm place for 30-60 minutes to rise.
• Once dough has risen a bit, roll it out into a long oval or rectangle and spread the coconut oil over the middle third (as shown in the photos above). Wrap the outer thirds over the middle and roll and knead the entire thing until the coconut oil is softened and evenly spread throughout the dough, with no solid chunks remaining. Place dough in refrigerator for about 30 minutes, until chilled.
• Once it has chilled, remove dough from fridge and divide into four equal pieces. Roll one piece into a 1/4-1/2 inch thick circle and gently transfer into a soufflé dish or ramekin, using your fingers to repair any cracks that may form when you transfer it. Repeat with remaining dough and place the soufflé dishes in the fridge.
• To make the filling: Preheat oven to 350 degrees. In a medium skillet over medium heat, add onion, artichoke hearts, garlic, and bell pepper and heat until onion has softened, about 5 minutes. Add spinach and stir until the spinach has wilted. Remove from heat and place in a blender or food processor, blending until the vegetables are chopped fine but not puréed. Transfer to a medium sized bowl and set aside.
• In the same blender, add tofu, lemon juice, tabasco, white rice flour, nutritional yeast, apple cider vinegar, salt, and onion powder. Blend until very smooth. Transfer to the bowl with the vegetables and stir to combine.
• Remove soufflé dishes from the fridge and fill about 3/4 of the way full with filling. Fold excess dough over the top and shape as desired. Brush the top of the dough with olive oil and bake for 30-40 minutes, until dough is golden brown. Carefully remove from oven (soufflé dishes will be hot!) and let cool for a couple of minutes before serving.

ARTICHOKE SOUFFLE PIE

Steps:

• Fit unbaked pie crust into a 10" pie plate.
• Heat oven to 400°F.
• Do not prick the pie crust but bake for 10 minutes or until lightly browned, remove pie crust& lower oven temp to 300 degrees F.
• In a saucepan melt the butter (margarine).
• Blend in the flour, dill weed, salt and pepper.
• Stir in the milk, stir constantly until the mixture boils and thickens and remove from heat.
• Add cheese, stir the mixture until the cheese has melted; set aside.
• In a skillet with a tbsp butter saute the artichoke hearts, green onions and pimiento until the onions are wilted.
• in a large bowl beat the egg whites and cream of tartar until stiff peaks form In a small bowl beat the yolks until they are lemon colored.
• Gradually beat the cheese mixture into the egg yolks.
• Pour the egg yolk mixture over the egg whites and fold together gently.
• Spoon artichoke mixture into the pie shell.
• Pour souffle over the artichokes.
• Bake 45-55 minutes or until a knife comes out clean inserted in the middle and it is a heavenly golden color.
• Serve at once with Chicken Parmesan sauce (Recipe #24485).

MY SPINACH & ARTICHOKE QUICHE

Steps:

• A really important part to making a quiche is par cooking the crust before baking the quiche. This prevents the crust from getting soggy, because no one likes a soggy crust. Preheat your oven to 325 degrees. Roll out the pie crust and place into a pie dish pressing the crust up the sides of the dish. Using a fork poke the bottom of the crust, this prevents the crust from bubbling up. Bake for 10 minutes or until just very lightly golden brown. While the crust is baking go ahead and whisk together the eggs, light cream, garlic and herb seasoning, salt, pepper and shredded cheese in a bowl. Add enough of the very well squeezed out spinach and chopped artichoke hearts to fill the pie crust 3/4 of the way up. Pour the liquid mixture over top. Using a spoon, gently move the mixture around a bit to combine. Bake for approx 45 minutes, until golden and barely "jiggly". You can also test by inserting a toothpick and if it comes out wet, allow to cook a little longer. Serve a simple salad alongside for a delicious weeknight meal.

CHEESE & SPINACH SOUFFLéS

Steps:

• Position rack in bottom third of oven; preheat to 400°F. Coat six 8-ounce ramekins with 1/2 tablespoon softened butter. Sprinkle with breadcrumbs, tilting and rotating to distribute evenly. Shake out excess. Place the ramekins on a baking sheet and refrigerate.
• Heat milk in a microwave-safe measuring cup in the microwave until hot, about 1 1/2 minutes. Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Add flour and cook, whisking constantly, until a nutty aroma develops, about 2 minutes. Slowly whisk in the hot milk. Bring to a simmer and cook, stirring, until bubbling and thickened, about 2 minutes. Remove from heat. Whisk in nutmeg, salt and pepper.
• Place egg yolks in a medium bowl. Gradually whisk in 2 tablespoons of the warm sauce. Slowly whisk in another 2 tablespoons sauce, then whisk in the remaining sauce. Whisk in spinach, Gruyère and Parmesan.
• Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form. With a flexible spatula, fold one-third of the whites into the soufflé base to lighten it. Carefully fold in the remaining whites in 3 batches until mostly combined (it's OK if a few white streaks remain). Divide the mixture among the chilled ramekins.
• Transfer the ramekins, on the baking sheet, to the oven. Reduce the temperature to 375°. Bake until the soufflés are light golden and puffed, about 25 minutes (resist the temptation to peek until the last 5 minutes). Serve immediately.

CREAMED SPINACH SOUFFLé WITH ARTICHOKES

Steps:

• Thaw spinach in the microwave, covered. (I do a couple batches at 3 minutes on high power.) Place spinach in a colander to drain in the sink. Drain the artichoke hearts (or thaw frozen ones in the microwave). Chop the artichokes and pat them dry.
• While the vegetables are in the microwave, chop the onions and garlic. Grease a 9x13 pan with cooking spray. Preheat the oven to 350 degrees F.
• Crack eggs, separating the whites into a medium bowl and the yolks into a small bowl. Using a hand mixer, beat the egg whites, starting at low speed and increasing to high, until stiff peaks form. (It will look fluffy, like meringue.) You can chill the egg whites until they are needed.
• In a 2-quart saucepan, melt butter over medium heat. Add onions, and after a couple minutes, add the garlic. Cook until the onions are soft, at least five minutes total. While they are cooking, whisk the evaporated and 2% milk together. Leaving the egg yolks in a separate bowl, beat the yolks with a fork. Place your milk mixture and egg yolks near the stove.
• In the saucepan, stir in the flour, salt and pepper until blended. Gradually stir in the milk mixture, and continue stirring until the sauce boils and thickens slightly. Spoon a small amount of the sauce into the egg yolks and stir them together to temper the eggs. Slowly pour the egg mixture into the sauce in the pan, stirring quickly to prevent lumps. Stirring constantly, cook until the sauce thickens, but do not let it boil.
• Remove the sauce from the heat and stir in 1/4 cup of Parmesan. Squeeze the spinach dry (I use a clean dish towel that doesn't shed fibers; paper towels also would work.) Add the spinach and artichokes to a large bowl. Pour the sauce over the vegetables and stir to combine. Using a wire whisk, gently fold in the beaten egg whites until they are incorporated into the mixture.
• Transfer the vegetable mixture to the 9x13 pan and smooth the top evenly. Sprinkle on 1/4 cup of Parmesan. Bake uncovered for 25 minutes, or until a knife inserted into the center comes out clean.
• Store leftovers covered in the refrigerator for up to four days.

SPINACH SOUFFLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the spinach in a colander to drain, pressing out as much excess liquid as you can.
• Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.
• Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.
• Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.
• Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.