Ingredients:
2 frozen 9-inch deep dish pie shells
2 cloves garlic, minced
1 (14 ounce) cans artichoke hearts, drained and coarsely chopped
1 (4 ounce) cans 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:
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.
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.
In a small bowl, combine eggs, cheeses, olives and pepper; pour over vegetables.
Place flattened shell on top, turn under and crimp edges; cut slits in the top.
Bake at 350F for 40-50 minutes; let cool 5 minutes before cutting into wedges.
Servings: 6-8
Time preparation: 15 min.
Time total: 60 min.