3 tbls olive oil
1 cup fresh mushrooms, chopped (optional)
1/4 cup celery, thinly sliced
1 clove garlic, minced
1 can (14 oz) artichoke hearts, drained & chopped
1/3 cup green onion, chopped
1/2 tsp dried marjoram
1/4 tsp. dried oregano
1/4 tsp cayenne
1 cup shredded cheddar (about 4 oz)
1 cup shredded Monterrey Jack (about 4 oz)
2 eggs, slightly beaten
1 1/2 Cups all-purpose flour
1/2 tsp salt
1/2 cup corn oil
1/4 Cup milk
For filling: Saute mushrooms, celery, & garlic in oil until celery is tender. Remove from heat & stir in artichokes, green onions, & herbs & spices. Add cheeses & eggs & mix well. Set aside.
For pastry: combine flour & salt in medium mixing bowl. Mix oil & milk in measuring cup and add to flour mixture. Stir with a fork until mixture forms a ball. Press dough in bottom and slightly up the sides of a 13 x 9 inch baking pan, sprayed with Pam.
Spread cheese mixture on crust; bake 30 minutes or until center is set. Cool slightly & cut into 24 squares. Serve warm.