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Artichoke Mushroom Pie

Veggie.Lover's picture
Ingredients
  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
  Pepper 1⁄8 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
6

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