Preheat oven to 350 degrees.
Line a 10" glass pie plate with piecrust.
Drain artichokes well, squeeze out liquid and roughly chop them, then spread on bottom of piecrust.
Drain mushroom and roughly chop; spread on top of artichokes. Spread shredded cheese over artichokes and mushrooms. In medium bowl, mix eggs and egg whites together.
Add cream and spices. Mix well.
Gently pour egg mixture over all.
Bake in center to oven for 40-50 minutes until risen and nicely browned.
A knife inserted in middle 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.