Repost of California Artichoke Pie

[Guest guest]

This isn't low calorie but it sure impresses guests with apprearance and

taste.

You only need a slice, it's a comfort dinner pie.

 

California Artichoke Pie

 

2 (9-inch) pie crusts (make sure no lard is used)

1 (6oz) jar marinated artichoke hearts chopped (I add 1/2 jar more)

1/2 lb. mushrooms, chopped

2 garlic cloves, minced

1 tbl. sundried tomatoes, finely diced

4 eggs

2 cups shredded sharp provolone cheese

1/8 tsp. cayenne pepper or some red pepper flakes

 

Preheat oven to 400 degrees. Line a 9-inch pie plate with one pie crust.

In a large frying pan cook the mushrooms, artichoke hearts, and garlic

over

medium heat for 2 - 3 minutes, add the sundried tomatoes.

In a large bowl beat eggs lightly. Mix in the cheese and cayenne.

Stir in the artichoke mixture. Pour filling into prepared pie plate.

Lay second pie crust over top and crimp the edges together.

With a sharp knife, make 4 slits in center of top shell.

Bake for 40 - 45 minutes, until crust is golden brown.

Serve hot or room temperature.