 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
From 365 Ways to Cook Vegetarian. Ingredients:
18 inches pie crusts (if frozen, thaw) |
1 (6 ounce) jar marinated artichoke hearts, chopped |
1/2 lb mushroom, chopped |
2 garlic cloves, minced |
1 tablespoon sun-dried tomato, minced |
4 eggs |
2 cups sharp provolone cheese, shredded |
1/8 teaspoon cayenne |
Directions:
1. Preheat oven to 400. Reserve 1 unbaked pie shell. Invert second crust onto a lightly floured surface and roll out to 11 inches.
2. In a large frying pan, cook marinated artichoke hearts, mushrooms and garlic over medium heat, until mushrooms are barely tender, 2-3 minutes.
3. Stir in sun dried tomatoes.
4. In a large bowl, beat eggs lightly. Mix in cheese and cayenne.
5. Stir in artichoke mixture. Pour into reserved pie shell.
6. Cover with rolled out shell. Crimp edges of the pie to seal.
7. With a sharp knife, make four slits in the center of the top shell.
8. Bake 40-45 minutes, until crust is golden. Serve hot or at room temperature.
|
|