Artichoke Mushroom Pie

READY IN: 1hr
Recipe by Hey Jude

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.

Top Review by Weiner's Mom

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! :)

Ingredients Nutrition

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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