Artichoke Mushroom Pie

• 2 frozen 9-inch deep dish pie shells
• 2 cloves garlic, minced
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 1 (4 ounce) can mushrooms, drained
• 4 beaten eggs
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup shredded gruyere or 1 cup swiss cheese
• 1/4 cup chopped ripe olives
• 1/8 teaspoon pepper

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 350u0b0 for 40-50 minutes; let cool 5 minutes before cutting into wedges.

dish pie shells, garlic, hearts, mushrooms, eggs, mozzarella cheese, cheddar cheese, shredded gruyere, chopped ripe olives, pepper

Taken from www.food.com/recipe/artichoke-mushroom-pie-109791 (may not work)