Artichoke Pie - Artichoke and Mushroom Pie

• Pastry for one double 9-inch pie
• 1 tbsp (15 ml) olive oil
• 1 14 oz (392 grm). can quartered artichoke hearts, drained
• 1 cup (225 ml) fresh mushrooms, sliced
• Garlic powder to taste
• 4 eggs, beaten
• 1 cup (225 ml) each: shredded Swiss, cheddar, and mozarella cheeses
• 1/2 cup (125 ml) sliced, pitted black olives
• 1/2 tsp (2 ml). lemon-pepper

1. Saute artichoke and mushrooms in olive oil.
2. Season with garlic powder and lemon-pepper.
3. Place one pie crust in a deep-dish 9 inch pie plate; allowing sides to overhang the plate.
4. Spoon artichoke-mushroom mixture into bottom of crust.
5. Combile all remaining ingredients and pour over artichoke mixture.
6. Top with remaining pie crust.
7. Seal and crimp edges.
8. Cut five vent holes in a decorative fashion on top crust.
9. Brush pie with an additional egg that has been beaten with a little water added.
10. Bake at 350 degrees (175 C.) on a cookie sheet for 40 minutes.
11. Let cool 5 minutes.
12. Cut into wedges.

pastry, olive oil, quartered artichoke hearts, fresh mushrooms, garlic, eggs, shredded swiss, black olives, lemonpepper

Taken from online-cookbook.com/goto/cook/rpage/0002AB (may not work)