Best Artichoke Souffle Pie Recipes

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COPYCAT PANERA BREAD SPINACH & ARTICHOKE SOUFFLé



Copycat Panera Bread Spinach & Artichoke Soufflé image

This delicious breakfast soufflé takes some help from the store by using pre-made spinach artichoke dip as the base!

Provided by Jonathan Melendez

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup spinach artichoke dip
3 large eggs
1/2 cup shredded monterey jack cheese
1/4 cup grated romano cheese
1/2 teaspoon granulated garlic
1/4 teaspoon crushed red pepper flakes
2 -3 dashes hot sauce
1 sheet frozen puff pastry, thawed

Steps:

  • Preheat oven to 425 degrees F. Grease 4 round ramekins with cooking spray and place on a baking sheet, set aside.
  • Set a saucepan over medium heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Whisk in the milk and cook, stirring often, until the sauce has thickened. Season with a pinch of salt and pepper. Remove from the heat and set aside to cool slightly.
  • In a large bowl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce, Monterey jack cheese, Romano cheese, garlic, pepper flakes and hot sauce until well combined.
  • Unwrap the puff pastry and cut the sheet into four squares. Place a square in each ramekin, pressing it down onto the bottom and up the sides of each ramekin. Divide the soufflé mixture between the ramekins.
  • Bake until puffed up and deep golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving.

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

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!

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!

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Artichoke souffle pie is a savory dish that is perfect for any meal. It is an excellent way to use artichokes in a recipe while creating a delicious and satisfying meal.
What is Artichoke Souffle Pie?
Artichoke souffle pie is a dish made with artichokes and a custard-like mixture made with eggs, milk, and cheese. The filling is poured into a pie crust and baked until it rises into a light and fluffy souffle. The pie is then served warm and can be enjoyed as a main dish or side dish.
Benefits of Eating Artichokes
Artichokes contain many health benefits. They are an excellent source of fiber, vitamin C, and antioxidants. Artichokes also help to improve digestion and liver function.
History of Artichoke Souffle Pie
The origin of the artichoke souffle pie is unclear. However, it is believed to have originated in the Mediterranean region where artichokes are commonly used in cooking. The dish has become popular in many parts of the world due to its unique and delicious flavor.
Ingredients Used in Artichoke Souffle Pie
- Artichokes - Milk - Cheese - Eggs - Pie crust - Salt - Pepper - Garlic - Onion
How to Make Artichoke Souffle Pie
1. Preheat the oven to 350°F. 2. Prepare the artichokes by removing the outer leaves and the choke in the center. Cut the artichokes into small pieces. 3. In a bowl, beat the eggs and add the milk, cheese, salt, pepper, garlic, and onion. 4. Mix in the artichokes. 5. Pour the mixture into a pie crust. 6. Bake for 30-40 minutes, until the filling is set and the pie is golden brown. 7. Let it cool for a few minutes before serving.
Conclusion
Artichoke souffle pie is a great way to incorporate vegetables into your diet while still enjoying a tasty and satisfying meal. With its unique flavor and health benefits, it is sure to become a favorite in your home. The recipe is easy to follow and can be customized to your taste preferences.

Valuable Tips When Making Artichoke Souffle Pie Recipes

Artichoke souffle pie is a delicious and creamy dish that is perfect for any occasion. It is a crowd-pleasing dish that is perfect for both casual and formal occasions. However, making artichoke souffle pie can be quite challenging, especially for beginner cooks. But fear not! This article will provide you with valuable tips that will help you create the perfect artichoke souffle pie recipe.
1. Use High-Quality Artichokes
The key ingredient in artichoke souffle pie is, of course, artichokes. Therefore, it is important to choose high-quality artichokes for your recipe. Look for artichokes that are firm, heavy, and have tightly packed leaves. The size of the artichoke does not matter, but look for ones that are unblemished and have no cracks.
2. Prep your Artichokes Correctly
Before including your artichokes in the recipe, you must prepare them correctly. First, rinse the artichokes under cold water to remove any dirt or debris. Then, cut off about an inch from the top of the artichoke and trim the stem. After trimming the artichoke, use a pair of kitchen shears to trim off the sharp tips of the remaining leaves. Your artichokes are now ready to use in the recipe!
3. Use Quality Cheese
Cheese is another main ingredient in an artichoke souffle pie, so it is crucial to use high-quality cheese. Avoid pre-shredded cheese as it often contains anti-caking agents that can affect the texture of the cheese. Instead, opt for a block of cheese and shred it yourself for a better texture.
4. Be Patient in Beating the Egg Whites
Beating egg whites to stiff peaks is an important step when making a souffle pie. It can be tempting to rush this step, but it is important to take your time and ensure that the egg whites are beaten to stiff peaks. To achieve stiff peaks, start by making sure that your bowl and beaters are clean and dry. Then, beat the egg whites at high speed until they become foamy. Gradually add the sugar a little at a time while continuing to beat the egg whites until they are glossy and hold stiff peaks.
5. Fold the Egg Whites in Gently
When adding the egg whites to the rest of the ingredients, it is important to fold them in gently. This ensures that the air in the egg whites is not deflated, which can affect the final dish's texture. To fold in the egg whites, use a rubber spatula and cut through the center of the mixture, then gently lift and fold over the egg whites. Repeat until the egg whites are fully incorporated.
6. Use a Springform Pan
Using a springform pan can make your life much more comfortable when making an artichoke souffle pie. A springform pan allows you to release the pie without damaging it, making it easier to transfer to a serving platter. Additionally, it helps to keep the pie looking its best.
7. Bake in a Water Bath
A water bath is a common technique used when baking souffle pies to ensure even cooking and prevent cracking. To make a water bath, place the springform pan in a roasting pan or oven-safe dish, then pour hot water into the roasting pan until it comes halfway up the sides of the pie pan. This helps to regulate the heat and keep the temperature constant, preventing the pie from drying out and cracking.
8. Don't Overbake
The final tip is to avoid overbaking the artichoke souffle pie. Overbaking can cause the pie to become dry and lose its creamy texture. The best way to tell if the pie is done is by using a toothpick. Insert the toothpick into the center of the pie, and if it comes out clean, it's done! In conclusion, following these valuable tips will ensure that you create the perfect artichoke souffle pie. Remember to use high-quality artichokes and cheese, be patient in beating the egg whites, use a springform pan, and bake in a water bath to achieve the best results. With these tips, your artichoke souffle pie is sure to impress!

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