Artichoke Pie
I almost put this easy Artichoke Pie in my upcoming cookbook Skinnytaste Simple, but it didn’t make the cut. It’s so simple to make with frozen pie crust, canned artichoke hearts, eggs, sauteed onions, parmesan cheese, and mozzarella. It’s similar to a quiche but with a little less egg and no cream or milk, like this Zucchini Pie. This lovely dish is perfect for spring. If you’re having a brunch, and want more dishes to add you may also want to make these sheet pan pancakes and baked oatmeal with this mixed berry cobbler for dessert.
Artichoke Pie Ingredients
Onion: Chop one large onion. Pie Crust: Buy a nine-inch frozen pie crust. Artichoke Hearts: Drain and quarter a can of artichokes. Eggs: You’ll need four large eggs. Cheese: Grated parmesan and shredded part-skim mozzarella Parsley: Chop fresh parsley.
How to Make Artichoke Pie
How to Store
Leftover pie will last up to four days in the fridge. Reheat it in the microwave until warm.
What to Serve with Artichoke Pie
This delicious artichoke pie is great any time of day. Below are some serving suggestions:
Brunch: Greek Yogurt with Berries, Strawberry Scones, Breakfast Potatoes Salads: Kale and Brussels Sprout Salad, Tomato Burrata Caprese Salad, Orange Salad with Avocado Proteins: Air Fryer Chicken, Honey-Mustard Pork Chops, Grilled Balsamic Steak
Variations:
Onions: Use leeks or shallots instead of onions or omit them altogether. Herbs: Sub parsley for fresh basil. Pie Crust: If you’re feeling ambitious, you can make your own pie crust. Cheese: Swap parmesan for Pecorino Romano or mozzarella for shredded Swiss or Gruyere.
More Artichoke Recipes You’ll Love
Spinach, Feta, and Artichoke Breakfast Bake Italian-Stuffed Artichokes Chicken Thighs with Artichoke Hearts and Feta Warm Salad with Artichoke Hearts and Roasted Peppers Hot Spinach-Artichoke Dip
