Crustless Roasted Pepper, Mushroom & Artichoke Pie
The Crustless Roasted Pepper, Mushroom & Artichoke Pie baked and ready to slice and enjoy!
CRUSTLESS ROASTED PEPPER & ARTICHOKE PIE RECIPE
8-12 button Mushroom, sliced
1 medium onion
1 tablespoon oil ( your choice)
1 teaspoon fresh oregano minced ( I used 2 leaves of Cuban oregano- just pruned my plant and it handy) any oregano will work. Any herb you like add it in.
10-12 marinated artichokes, quartered ( canned would work too)
1/4 cup Sun dried tomatoes ( I used herb and oil packed)chopped
2 roasted peppers, diced ( I had some jarred yellow and red)
1 head roasted garlic ( I just happened to have a few baked up)
1/4 cup feta cheese
1/8-1/4 cup Parmesan cheese, grated
8 eggs, beaten
1/8-1/4 cup cream or whole milk
Salt and pepper to taste
Deep dish pie plate
In a frying pan, on medium heat oil, add onions and sauté 3-4 minutes, add Mushrooms and cook until all moisture is gone and Mushrooms are starting to brown, approximately 3 minutes. Turn off heat and set aside to cool.
Dice the roasted peppers, chop the sun dried tomatoes and cut your artichokes into quarters if not already done. In a large bowl beat eggs until smooth add some salt and pepper,cream and the oregano. Into the cooled mushroom mixture, add the roasted garlic, diced roasted peppers and the sun dried tomatoes. Place this mixture into the greased pie plate, place the quartered artichokes evenly on top. Sprinkle the feta cheese over top. Pour the egg mixture carefully over everything. Sprinkle or grate the Parmesan cheese over the top of the pie.
Place onto a foil lined pan ( easier to get into the oven without spilling and if it bubbles over, no mess)
Bake in a preheated 375-400 degree oven and bake for 40-50 minutes. Checking to make sure the centre is cooked through. Remove from oven, let site 5-8 minutes. Slice and serve.
Serve with a green salad or salad of your choice.
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