California Artichoke Pie

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.