Ingredients
-
2
-
2
-
1
-
1
-
4
-
1
-
1
-
1
-
1/4
-
1/8
-
-
-
-
-
Directions
Artichoke Mushroom Pie, This is a dish 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 , Yummy!!! big hit! HUGE hit!!! Made this pie (or should I say pies – explain in a second) for a baby shower and I got many great reviews and requests for recipe I added turkey meat (about a pound) and I think this increased the recipe in a way that I ended up with too much filling, so instead of baking one pie I filled two and added a little more cheese on top of it I was planning on not adding the top pie, so I already had two ready to go pie shells PERFECT! the girls LOVE IT!!! Thank you so much! I honestly was not expecting it to be such a hit – the little leftover will be lunch tomorrow! :), This was really good– it just felt like something was missing At first I thought it was salt(I didn’t add any due to the salt in the canned vegetables), but that wasn’t it Also, it had just a little too much crust action going on Maybe if it had been a regular instead of a deep dish crust on TOP, then it would have been perfect Nonetheless, I plan to make this again We had it for dinner Saturday night and it was just as good for lunch on Sunday Thanks for the posting!!
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Steps
|
1
Done
|
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
Done
|
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
Done
|
in a Small Bowl, Combine Eggs, Cheeses, Olives and Pepper; Pour Over Vegetables. |
|
4
Done
|
Place Flattened Shell on Top, Turn Under and Crimp Edges; Cut Slits in the Top. |
|
5
Done
|
Bake at 350 For 40-50 Minutes; Let Cool 5 Minutes Before Cutting Into Wedges. |
