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Ingredients
  • 2 teaspoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 9-inch frozen pie crust, (regular size, not deep)
  • 15 oz can artichoke hearts, (in water) drained and quartered
  • 4 large eggs
  • ½ cup grated parmesan cheese
  • ¼ cup chopped parsley
  • 1 ⅓ cups shredded part-skim mozzarella
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