Cream Cheese Crust:
3 oz. cream cheese, chilled
1/2 c. butter, chilled
1 c. flour
1/2 c. green onions and tops, chopped
2 TBS butter
1/2 c. diced ham
1 14-oz can artichoke hearts, drained and quartered
1 1/4 c. heavy cream
1/8 tsp pepper
1/2 tsp salt
pinch cayenne pepper
1/2 c. grated Swiss or Cheddar cheese. (I put it in the mix not on the top)
(I also add some chopped up spinach)
Oven - 375 degrees.
Cut cream cheese and butter together with fork or pastry cutter, or processor.
Add flour, cut together and form a ball.
Roll out dough and fit into a 10-inch pie plate; flute edges.
In a medium-size skillet saute onions and ham in butter, then remove from skillet; set aside.
Beat eggs, cream and seasonings in a bowl. Stir in onions, ham, and artichokes and cheese.
Pour into the pie shell and sprinkle with cheese. (I put it on the last 15 min. of baking)
Bake for 35-40 minutes, until firm.