Artichoke, Cheese & Mushroom Pie

• 1 pkg. puff pastry sheets
• 1 Tbls. olive or canola oil
• 2 cloves minced garlic
• 1 14-oz. can artichoke hearts (halved)
• 14 oz. fresh mushrooms (1/4 lb.)
• 1/2 cup chopped onion (optional)
• 4 beaten large eggs
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar or jack cheese
• 1 cup shredded Swiss cheese
• 1/4 cup Romano cheese
• 1/2 cup ripe olives
• 1/4 tsp. black pepper
• 1/4 cup chopped parsley

1. Thaw puff pastry sheets. Cook garlic in oil. Stir in artichokes & mushrooms (and onions, if desired).
2. Spoon into pastry shell.
3. Combine eggs, three cheeses, olives and pepper and chopped parsley. Pour over veggies. Sprinkle Romano cheese over top.
4. Place second layer of pastry on top (no need to seal edges).
5. Bake on sheet for 40-50 minutes until golden brown. Cut into pie wedges or bite-size appetizers. Enjoy.

pastry sheets, olive, garlic, hearts, fresh mushrooms, onion, eggs, mozzarella cheese, cheddar, swiss cheese, romano cheese, olives, black pepper, parsley

Taken from www.epicurious.com/recipes/member/views/artichoke-cheese-mushroom-pie-1216173 (may not work)