Artichoke Mushroom Pie
|Frozen unbaked deep dish pastry shells||2 (9 Inch)|
|Garlic||2 Clove (10 gm), minced|
|Cooking oil||1 Tablespoon|
|Canned artichoke hearts||14 Ounce, drained (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Eggs||4 , beaten|
|Shredded mozzarella cheese||4 Ounce|
|Shredded gruyere cheese||4 Ounce|
|Shredded cheddar cheese||4 Ounce|
|Ripe olives||14 Cup (224 tbs), chopped|
Remove pastry shells from freezer.
Turn one pastry shell out of foil pan onto waxed paper; let thaw for 10 minutes.
Press gently to flatten pastry shell.
In a small skillet cook garlic in hot oil; stir in artichokes and mushrooms.
Spoon artichoke mixture onto the bottom of the pastry shell in the pan.
In a bowl combine beaten eggs, mozzarella cheese, Gruyere cheese, cheddar cheese, chopped olives, and pepper; pour over artichoke mixture.
Place flattened pastry shell atop cheese mixture; turn under and crimp the edges.
Cut slits in top to allow for escape of steam.
Preheat a baking sheet in a 350° oven.
Bake the pie on the baking sheet in the 350° oven for 40 to 50 minutes.