Easy Italian Artichoke Bacon Pie Recipes

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EASY ITALIAN ARTICHOKE-BACON PIE



Easy Italian Artichoke-Bacon Pie image

Cheesy dinner ready for six! Enjoy this savory baked pie made using Original Bisquick® mix, bacon, tomatoes and artichokes. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1 cup shredded mozzarella cheese (4 oz)
12 slices bacon, crisply cooked, crumbled (3/4 cup)
1/4 cup chopped sun-dried tomatoes in olive oil, drained
1/4 cup creamy Italian dressing
1 jar (6 oz) marinated artichoke hearts, drained, chopped
1/2 cup Original Bisquick™ mix
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1 cup milk
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • In large bowl, toss mozzarella cheese, bacon, sun-dried tomatoes, dressing and artichokes. Spread mixture in pie plate.
  • In medium bowl, beat remaining ingredients with whisk or fork until blended. Pour over mixture in pie plate.
  • Bake 25 to 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 280, Carbohydrate 16 g, Cholesterol 100 mg, Fat 2, Fiber 3 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 5 g, TransFat 1/2 g

ARTICHOKE PIE



Artichoke Pie image

This pie is great anytime. Perfect for a cold winter's night or a summer bbq!

Provided by Delia H

Categories     Savory Pies

Time 1h

Number Of Ingredients 7

2 bunch pie crust shell
6 eggs
1 clove garlic
1 c grated parmesan cheese
1 can(s) artichoke hearts, canned
pinch hot pepper
bag(s) shredded mozzarella

Steps:

  • 1. Preheat oven to 350. In a bowl beat your six eggs. Add the Parmesan cheese, hot pepper, shredded mozzarella, and artichokes (I use marinated and drain them first). You can also thrown in black olives or Spanish green olives (drain and rinse first). Slice or leave whole but if you use green olives, don't use Parmesan cheese (too salty)
  • 2. In a pan sauté garlic in oil or instead you can add garlic powder to your beaten eggs
  • 3. Add your egg mix into pan and cook for a few minutes (mozzarella will get gooey). Now pour into one shell and cover with the other. (I use Marie Callender pie crusts).
  • 4. Bake at 350 for 45 minutes or until top is golden brown

ARTICHOKE PIE



Artichoke Pie image

Can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make.

Provided by Lisa Bianco

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 55m

Yield 7

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
½ cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded

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.

Nutrition Facts : Calories 364.7 calories, Carbohydrate 24.1 g, Cholesterol 106.5 mg, Fat 22.7 g, Fiber 3 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 773.8 mg, Sugar 0.9 g

ITALIAN MUSHROOM AND ARTICHOKE PIE



Italian Mushroom and Artichoke Pie image

Make and share this Italian Mushroom and Artichoke Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 17

12 sheets frozen phyllo dough, thawed
1/2 lb fresh wild mushrooms or 1/2 lb cremini mushroom
2 (10 ounce) packages frozen artichoke hearts, thawed
1/4 cup fresh lemon juice
4 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1/2 cup chicken broth
1/2 cup chopped fresh parsley
salt
fresh ground black pepper
1 (15 ounce) carton low-fat ricotta cheese or 1 (15 ounce) carton fat-free ricotta cheese
3 eggs
1/2 cup freshly grated parmesan cheese
1 tablespoon all-purpose flour
freshly grated nutmeg
3 tablespoons unsalted butter

Steps:

  • Clean and chop the mushrooms; chop the artichokes; combine artichokes and mushrooms in a bowl; sprinkle them with the lemon juice.
  • In a big nonstick skillet, heat 2 tablespoons oil; add in onions and garlic; cook over medium-low heat for 10 minutes until the onions are lightly browned.
  • Add in the artichoke-mushroom mixture; cook 25 minutes longer, stirring often.
  • Add in the broth in small amounts, waiting until it is absorbed before adding more.
  • Add in parsley and salt/pepper to taste; remove from heat and set aside to cool.
  • Mix the ricotta with the eggs, parmesan, and flour; stir in salt, pepper, and nutmeg to taste.
  • Preheat oven to 375°; oil a 10-inch springform pan.
  • Melt butter and mix with the remaining 2 tablespoons oil.
  • Place 1 sheet phyllo in the pan; brush lightly with the oil-butter mixture; repeat this procedure using half of the phyllo sheets, allowing the edges to hang over the sides of the pan.
  • Add the artichoke mixture, then top with the ricotta mixture.
  • Top the pie with the remaining sheets of phyllo, brushing each sheet with the oil-butter mixture.
  • Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie.
  • Brush with any remaining oil-butter mixture.
  • Bake 40 minutes or until golden; remove from oven and cool, uncovered.
  • Remove the pie from the pie from and place on a serving dish; cut into wedges to serve.
  • Serve hot, warm, or at room temperature.

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



I Can't Be Left Alone With It, Artichoke Pie image

I swear I will ONLY make this to take somewhere because I CAN NOT be left alone without eating it for breakfast, lunch and dinner until it is gone! At least at parties, I have to share ;)

Provided by Kiwiwife

Categories     Lunch/Snacks

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 (9 ounce) box frozen artichoke hearts, thawed & chopped small
1 tablespoon olive oil
1/2 teaspoon garlic salt
3 eggs, beaten
2 cups reduced-fat mozzarella cheese
1/2 cup parmesan cheese
2 frozen deep dish pie shell, I use Pet Ritz

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!

ARTICHOKE PIE



Artichoke Pie image

This is extremely easy to make and always a big hit! It makes a great appetizer or side dish! I love artichoke hearts!

Provided by Sharon123

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
1/2 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese, divided
1 unbaked 9 inch pie shell
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded
1 tomatoes, chopped (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • 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.
  • Sprinkle chopped tomato, if using, over top.
  • Bake in preheated oven for 45 minutes, or until crust begins to brown.
  • Enjoy!

CHEESY ITALIAN BACON PIE



Cheesy Italian Bacon Pie image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 15

One 9-inch frozen uncooked pie crust, thawed
All-purpose flour, for dusting
1 tablespoon extra-virgin olive oil
4 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
2 medium zucchini, ends trimmed, halved lengthwise, cut into thirds and then 1/4-inch pieces
2 large shallots, chopped (1/2 to 2/3 cup)
1 large clove garlic, finely chopped
4 large eggs, at room temperature
1 cup heavy whipping cream
1 cup (4 ounces) coarsely grated fontina cheese
2 tablespoons chopped fresh basil
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated or ground nutmeg

Steps:

  • Place an oven rack in the center of the oven and preheat to 450 degrees F.
  • Unroll the crust on a lightly floured work surface. Using floured fingertips, seal any tears in the dough. Sprinkle the dough very lightly with flour. Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish. Peel off the remaining sheet of paper. Trim the dough overhang to 3/4 inch. Fold the overhang under and form a smooth top edge. Crimp the edge decoratively. Pierce the bottom and sides of the crust all over with a fork. Chill the crust at least 10 minutes.
  • Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes. Set aside to cool.
  • Reduce the oven temperature to 375 degrees F.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta cook until brown and crisp. Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet.
  • Add the zucchini, shallots and garlic to the skillet. Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes. Cool the zucchini slightly, about 10 minutes.
  • In a medium bowl, whisk the eggs and cream. Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture. Whisk to blend. Pour the custard into the cooled pie crust.
  • Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes. Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature.

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