1 tablespoon olive oil
1 clove garlic, minced
2 6-ounce cans artichoke hearts, drained
1/2 cup Italian seasoned bread crumbs (I make my own gluten-free bread crumbs from Udi’s bread, or you can also purchase gluten-free bread crumbs)
1/2 cup grated Parmesan cheese, divided
1 9-inch unbaked pie crust (see below for recipe for gluten-free crust)
3 eggs, beaten
1 8-ounce package mozzarella cheese, shredded
Preheat oven to 350 degrees.
Heat oil in a large skillet over medium heat. Sauté 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 piecrust. 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. Serves 6-8.
Gluten-Free Pie Crust
1-1/2 cups Gluten-Free All Purpose Baking Flour (Bob’s Red Mill)
1/2 teaspoon salt
1/2 cup margarine or butter (one stick)
4 tablespoon cold milk (I use almond milk)
Combine flour and salt, then cut in butter or margarine using a pastry blender until mixture resembles coarse meal. Sprinkle milk, one tablespoon at a time, while blending, until all ingredients are moist.
Using wax paper, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to desired size. Remove the top sheet and invert into pie pan.