Artichoke and Sausage Deep Custard Pie Recipe

Ingredients

  • ½ cup scallions, minced
  • 1 tablespoon butter
  • 10 ounces cooked artichoke hearts
  • 4 eggs, lightly beaten
  • 1 pound ricotta cheese
  • ½ cup sour cream
  • 2 ounces grated Parmesan cheese
  • 4 ounces grated Gruyere cheese
  • 3 ounces ham in julienne
  • ⅓ cup minced parsley
  • ¾ pound mild Italian sausage, cooked, peeled, and thinly sliced
  • salt and pepper to taste
  • 1 10-inch spring form pan, lined with pie pastry (see p. 204)

Description

Chow Favicon Chow
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