A delightful artichoke and cheese pie with a golden crust, perfect for any meal.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even cooking.
In a sauté pan, heat the olive oil over medium heat. Add the artichoke hearts and cook until softened.
Stir occasionally to prevent sticking.
In a mixing bowl, beat the eggs. Grate the mozzarella cheese into the bowl and mix well.
Ensure the cheese is evenly distributed in the mixture.
Add the cooked artichokes to the egg mixture and stir to combine.
Let the artichokes cool slightly before mixing to avoid cooking the eggs.
Place one pie crust in a pie dish. Pour the filling into the crust and spread evenly.
Press the crust gently to fit the dish snugly.
Sprinkle the parmesan cheese over the filling. Cover with the second pie crust, sealing the edges.
Cut small slits in the top crust to allow steam to escape.
Bake the pie in the preheated oven for 1 hour, or until the crust is golden brown.
Check the pie halfway through and rotate if needed for even baking.
Let the pie cool for 10 minutes before serving. Enjoy your delicious artichoke cheese pie!
Cooling helps the filling set, making it easier to slice.
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