Artichoke Souffle Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 pie crust
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup flour
• 1 teaspoon dill weed
• 1/4 teaspoon salt
• 1 dash pepper
• 1 cup milk
• 1 1/2 cups monterey jack cheese, grated
• 2 (4 ounce) cans artichoke hearts, drained & quartered
• 1/4 cup pimiento, chopped
• 1/4 cup green onion, chopped
• 4 eggs, separated
• 1/2 teaspoon cream of tartar

Recipe

• 1 fit unbaked pie crust into a 10" pie plate.
• 2 heat oven to 400°f.
• 3 do not prick the pie crust but bake for 10 minutes or until lightly browned, remove pie crust& lower oven temp to 300 degrees f.
• 4 in a saucepan melt the butter (margarine).
• 5 blend in the flour, dill weed, salt and pepper.
• 6 stir in the milk, stir constantly until the mixture boils and thickens and remove from heat.
• 7 add cheese, stir the mixture until the cheese has melted; set aside.
• 8 in a skillet with a tbsp butter saute the artichoke hearts, green onions and pimiento until the onions are wilted.
• 9 in a large bowl beat the egg whites and cream of tartar until stiff peaks form in a small bowl beat the yolks until they are lemon colored.
• 10 gradually beat the cheese mixture into the egg yolks.
• 11 pour the egg yolk mixture over the egg whites and fold together gently.
• 12 spoon artichoke mixture into the pie shell.
• 13 pour souffle over the artichokes.
• 14 bake 45-55 minutes or until a knife comes out clean inserted in the middle and it is a heavenly golden color.
• 15 serve at once with chicken parmesan sauce (chicken parmesan sauce).