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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a dish I used to make a lot as a newly wed (the first time!) I have served it as an appetizer or side dish and once as a main dish. It's a nice addition to a brunch as well. Ingredients:
2 frozen 9-inch deep dish pie shells |
2 cloves garlic, minced |
1 (14 ounce) can artichoke hearts, drained and coarsely chopped |
1 (4 ounce) can mushrooms, drained |
4 beaten eggs |
1 cup shredded mozzarella cheese |
1 cup shredded cheddar cheese |
1 cup shredded gruyere or 1 cup swiss cheese |
1/4 cup chopped ripe olives |
1/8 teaspoon pepper |
Directions:
1. Remove pie shells from freezer; turn 1 shell out of foil pan onto waxed paper and let thaw for 10 minutes; press gently to flatten.
2. In a medium skillet, cook garlic in hot oil, stir in artichokes and mushrooms; spoon mixture into bottom of the pie shell still in the pan.
3. In a small bowl, combine eggs, cheeses, olives and pepper; pour over vegetables.
4. Place flattened shell on top, turn under and crimp edges; cut slits in the top.
5. Bake at 350° for 40-50 minutes; let cool 5 minutes before cutting into wedges.
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