Artichoke Mushroom Pie

"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."
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Ready In:




  • 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 350° for 40-50 minutes; let cool 5 minutes before cutting into wedges.

Questions & Replies

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  1. Weiners 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! :)
  2. Jeffsmom
    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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