1 deep dish 9-inch frozen pie shell
1 jar (6 ounces) marinated artichoke hearts, drained and cut into
small pieces. Reserve the marinade for another use.
1/3 cup chopped chives
4 ounces Chevre cheese, diced
2 eggs
1 cup milk
2 tablespoons grated Parmesan
6 thin tomato slices to lay on top
1 tablespoon grated Parmesan
Place pie shell on a cookie sheet. Place artichokes, chives and cheese evenly into pie shell. Beat together eggs, milk and Parmesan until blended and pour evenly into the pie shell. Lay the tomatoes slices on the top and sprinkle with the Parmesan. Bake at 350° for 45 minutes, or until custard is set. Serves 6.
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