Ingredients for Artichoke Mushroom Pie
- 2 frozen 9 inch deep dish pie shells
- 2 cloves minced garlic
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces sliced mushrooms
- 3 large eggs
- 1/4 cup shredded mozzarella cheese
- Cheddar Cheese
- Gruyere
- 1/4 cup chopped Kalamata olives
- Pinch black pepper
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How to Make Artichoke Mushroom Pie
- Remove two pie crusts from the freezer and let thaw on a waxed paper-lined baking sheet for 15 minutes.
- Gently press one thawed pie crust into a 9-inch pie plate.
- 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.
- 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.
- Spoon the artichoke and mushroom mixture into the prepared pie crust.
- 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.
- Pour the egg mixture evenly over the vegetable filling.
- 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.
- 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.
- Let cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
13g
Fat
65g
Carbs
10g
