Deep Dish Artichoke Custard

• 1/2 C. minced scallions
• 10 oz. drained, sliced artichokes
• 1 lb. ricotta cheese
• 2 oz. grated Parmesan cheese
• 1/3 C. fresh parsley
• Pastry for 2-crust pie
• 1 T. butter
• 6 beaten eggs
• 1/2 C. sour cream
• 4 oz. grated Gruyere cheese
• 1 lb. Italian sausage

1. Preheat the oven to 425u0b0. Saute the scallions in the butter, then add the artichokes. In a separate pan, saute the sausage and cook thoroughly, the drain.
2. Beat together the eggs, cheeses, and sour cream. Stir in the artichokes, sausage, and parsley. Line a 10" spring form pan with the pastry, crimping the top edge.
3. Pour in the filling, Bake for 10 minutes, then reduce heat to 325u0b0and bake 60-70 minutes or until center is set.

scallions, artichokes, ricotta cheese, parmesan cheese, parsley, pastry, butter, eggs, sour cream, gruyere cheese, italian sausage

Taken from www.epicurious.com/recipes/member/views/deep-dish-artichoke-custard-1276083 (may not work)