Ingredients
| 1 tsp | Pastene Minced Garlic | |
| 1 | medium shallot, chopped | |
| 3 cups | packed fresh spinach | |
| 1 Tbsp | salted butter | |
| ½ can | Pastene Artichoke Hearts in Brine, chopped (about 3) | |
| ¼ cup | Pastene Pine Nuts, toasted | |
| ¼ tsp | salt | |
| ¼ tsp | pepper | |
| 3 | eggs | |
| 1 ½ cups | half and half | |
| 1 cup | parmigiano-reggiano cheese, grated | |
| 1 | frozen pie shell |
Directions
- Preheat oven to 375°F and place the rack on the lower third of the oven.
- Chop artichokes and blot with a paper towel to remove excess liquid.
- Sauté garlic and shallots in butter until softened, 1 to 2 minutes. Add spinach and sauté until wilted.
- Add artichokes, pine nuts, seasonings and remove from heat. Pour into a large bowl to cool.
- In a medium bowl, add eggs, milk and cheese, whisking to blend well.
- Add the vegetable contents to pie shell and pour the egg mixture over top.
- Bake 45 to 50 minutes or until set.
