Artichoke Mushroom Pie Recipe
Ingredients
| 2 9-inch frozen unbaked deep-dish pastry shells | ||
| Garlic | 2 Clove (5gm), minced | |
| Cooking oil | 1 Tablespoon | |
| Artichoke hearts | 1 14 Ounce, drained | |
| 1 4-ounce can mushroom stems and pieces, drained | ||
| Eggs | 4 , beaten | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Shredded cheese | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Ripe olives | 14 Cup (16 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.
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.
Chef
