1 pie crust, frozen prepared or homemade
1 can whole artichoke hearts in water
1 small can sliced mushrooms
1 cup shredded Swiss cheese
2 egg whites
1 cup whipping cream
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 teaspoon dry mustard
1. Preheat oven to 350 degrees. Prepare pie crust according to directions for 10-inch glass pie plate. Drain artichoke hearts well, squeeze out liquid, and roughly chop. Spread on bottom of pie crust. Drain mushrooms and roughly chop; spread on top of artichoke hearts. Spread shredded cheese over artichoke hearts and mushrooms. In medium bowl, mix eggs and egg whites together. Add cream and spices; mix well. Gently pour egg mixture over vegetables.
2. Bake in center of oven for 40 to 50 minutes until risen and nicely browned. A knife inserted in the center will come out clean. Remove from oven and let set 5 minutes. Slice and serve with bacon or sausage and a broiled tomato. Garnish with fresh thyme.