Artichoke Mushroom Pie Recipe

Ingredients for Artichoke Mushroom Pie

• Frozen 9 Inch Deep Dish Pie Shells
• 2 cloves garlic, minced
• Artichoke Hearts
• 8 ounces sliced mushrooms
• 3 large eggs
• Mozzarella Cheese
• Cheddar Cheese
• Gruyere
• Ripe Olives
• Pinch of black pepper

How to Make Artichoke Mushroom Pie

1. Remove two pie crusts from the freezer and let thaw on a waxed paper-lined baking sheet for 15 minutes.
2. Gently press one thawed pie crust into a 9-inch pie plate.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and cook for 1 minute until fragrant.
4. Add 1 (14-ounce) can of artichoke hearts, drained and chopped, and 8 ounces of sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until softened.
5. Spoon the artichoke and mushroom mixture into the prepared pie crust.
6. In a medium bowl, whisk together 3 large eggs, 1/2 cup of grated Parmesan cheese, 1/4 cup of shredded mozzarella cheese, 1/4 cup of chopped Kalamata olives, and a pinch of black pepper.
7. Pour the egg mixture evenly over the vegetable filling.
8. Carefully place the second thawed pie crust on top. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
9. Bake in a preheated oven at 350°F (175°C) for 40-50 minutes, or until the crust is golden brown and the filling is set.
10. Let cool for 10-15 minutes before slicing and serving. Enjoy!