Eggs have traditionally been associated with the coming of spring, as the Vernal Equinox is when chickens naturally begin to lay eggs. As such, they are often used to create many holiday dishes for the Spring Equinox, Easter, and many other spring celebrations. One of these dishes is Ostara Egg and Artichoke Pie, often known as Ostara Quiche.
Quiches, a French dish which is essentially an egg pie, are typically thought of as quite delicious but difficult to concoct. However, this particular recipe is a little less elaborate than some traditional quiches, and is much easier to prepare. With a little patience and some planning, you can make a delectable quiche for you and your family to enjoy this Ostara season.
Ingredients for Ostara Egg and Artichoke Pie
Have the following ingredients close at hand:
- 6 eggs
- ½ cup milk
- 1 can artichoke hearts
- ½ cup fresh mushrooms, sliced
- ¼ cup onions, diced
- ¼ tsp salt
- ¼ tsp pepper
- 1 deep dish pie shell
Preparing the Ostara Egg and Artichoke Pie
Drain the artichoke hearts thoroughly. Chop them into small pieces, no more than a quarter inch in size. Beat the eggs for several minutes with a fork. Add the milk to the eggs and blend well.
Combine the milk and egg mixture with the artichoke hearts, mushrooms, and onions, mixing well. Add the salt and pepper and stir, making sure all ingredients are evenly distributed.
Preheat the over to 325ºF. Pour the egg mixture into the deep dish pie shell. Place the pie in the oven and bake for approximately forty minutes. Check frequently, and if the edges of the pie crust seem to be baking too fast, cover the pie with foil. This will help even browning and prevent burning.
After forty minutes, check the pie for doneness by inserting a toothpick in the center. If it comes out clean, the pie is done. If not, leave it in the oven for an additional five minutes. Allow the pie to sit for at least five minutes before serving.
This recipe makes eight to ten small servings. Ostara Egg and Artichoke Pie is a favorite of many Wiccans and Pagans in the spring. It is especially delicious when paired with Spring Eggnog or Eostre's Chili Eggs.