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This 7-ingredient Artichoke Pie recipe is ideal for Easter or Mother’s Day brunch or as a light-weight meal with a salad.

Artichoke Pie

I almost put this easy Artichoke Pie in my upcoming cookbook health foods diets Easy, however it didn’t make the cut. It’s so easy to make with frozen pie crust, canned artichoke hearts, eggs, sauteed onions, parmesan cheese, and mozzarella. It’s much like a quiche but with just a little less egg and no cream or milk, like this Zucchini Pie. This lovely dish is ideal for spring. In case you’re having a brunch, and need more dishes so as to add you could also need 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 4 large eggs.
• Cheese: Grated parmesan and shredded part-skim mozzarella
• Parsley: Chop fresh parsley.

Make Artichoke Pie

1. Onions: Heat a medium skillet over medium heat and add the oil and onions once hot. Sauté for 10 to 12 minutes until golden and almost crispy.
2. Eggs: Beat the eggs with the Parmesan and parsley in a medium bowl.
3. Assemble the pie: Place the artichokes and onions on the pie crust. Pour the eggs over the vegetables and top with mozzarella.
4. Bake for 40 to 45 minutes until the eggs are set.

Store

Leftover pie will last as long as 4 days within the fridge. Reheat it within 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:

Variations:

• Onions: Use leeks or shallots as an alternative of onions or omit them altogether.
• Herbs: Sub parsley for fresh basil.
• Pie Crust: In case you’re feeling ambitious, you’ll be able to make your personal pie crust.
• Cheese: Swap parmesan for Pecorino Romano or mozzarella for shredded Swiss or Gruyere.

More Artichoke Recipes You’ll Love

Prep: 10 mins

Cook: 55 mins

Total: 1 hr 5 mins

Yield: 8 servings

Serving Size: 1 /eighth slice

• Preheat the oven to 350F.

• Heat a medium skillet over medium heat. When hot add the oil and onions and sauté until golden and almost crispy, about 10 to 12 minutes, stirring. Put aside.

• In a medium bowl, beat the eggs with the Parmesan and parsley.

• Place the artichokes and the onions on the pie crust, pour the eggs over and top with mozzarella.

• Bake until the eggs are set, about 40 to 45 minutes.

Last Step:

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Serving: 1 /eighth slice, Calories: 229 kcal, Carbohydrates: 17 g, Protein: 12.5 g, Fat: 13 g, Saturated Fat: 4 g, Cholesterol: 107.5 mg, Sodium: 401 mg, Fiber: 4 g, Sugar: 1 g