This 7-ingredient Artichoke Pie recipe is perfect for Easter or Mother’s Day brunch or as a light meal with a salad.
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
- 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.
- Eggs: Beat the eggs with the Parmesan and parsley in a medium bowl.
- Assemble the pie: Place the artichokes and onions on the pie crust. Pour the eggs over the vegetables and top with mozzarella.
- Bake for 40 to 45 minutes until the eggs are set.
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
Artichoke Pie
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 large onion, chopped
- 1 9-inch frozen pie crust, (regular size, not deep)
- 15 oz can artichoke hearts, (in water) drained and quartered
- 4 large eggs
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped parsley
- 1 1/3 cups shredded part-skim mozzarella
Instructions
- 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. Set 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.
This is my third time making! Love it. Added tomato’s bacon. Used some cheeses that I had on hand. Currently baking. Smells delicious.
So glad!
I made this “almost” to directions:
Sautéed a good size shallot instead of onion
Used 5 eggs
We are on a heart healthy diet (heart failure patient in house) and Skinny Taste (Gina!) is my daily read.
This recipe rocks!!!
Love the parsley!
Thanks Mary!
Love this recipe. I have taken to adding spinach as well. I forgot the mozzarella one day so I grated fontana because that’s what I had. I wonder how this would be with low fat ricotta.
Looks and tastes great
Excellent-have to s/p-I added 1 cup chopped ham and omitted the onions-very good-making again soon! I used a 9” frozen pie crust and placed on cookie sheet for spillage-blotted the artichoke hearts with paper towels to get out excess liquid.
I made this yesterday for Easter. This was delicious! Made according to the recipe and it turned out perfect! I will be making the Artichoke pie again.
We enjoyed this, although it was a little bland for our tastes. I will say the video doesn’t seem to match the recipe. Looks like less than 1/4 of a large onion (rather than one large onion) and looks like a deep dish pie crust (rather than the regular one specified in the recipe).
I cut down on onions, used a frozen deep dish crust, did 5 eggs + alittle milk to help fill it better. Added spinach, and it was great!
Can this recipe be made crustless (for GF), or does anyone know of a good frozen deep dish GF pie crust? Many thanks!
I don’t believe there is enough filling as written without the crust.
Thank you for your answer. Happy Easter!
2 whole eggs + 1 cup egg whites
• ¼ cup parmesan (keep flavor)
• 1 cup part-skim mozzarella (slightly reduced)
• ½ cup nonfat Greek yogurt mixed into eggs
• Optional: add diced chicken
• Skip or thin the crust
👉 You’re now closer to:
• 20–30g protein per slice
• Same or lower calories
Another huge hit! I always follow the directions to a t- they never ever fail! This is Devine! I used a ready made crust! Thanks for sharing 10/10
Overall, it was very good and I would make it again. However I think this was a little too heavy on the onion for my taste. I would cut down the amount of onion to maybe 1/4 c. Also, I used a refrigerated pie crust which I baked according to instructions before adding the filling.
Love this simple recipe.
I had some leftover marscapone so I added a couple of tablespoons to the eggs. I also added mushrooms and used shallots instead of an onion, just trying to use up what I have in the fridge. The only thing I didn’t care for was the mozzarella topping because it became pretty rubbery when cool. I think a parm/bread crumb topping might be worth trying next time.
Came out perfectly
Quick and easy
Ok. Pretty. Easy.
Love this recipe. Everyone thought I bought it. So good!! I make homemade pie crust.
Are you defrosting the pie crust first or filling it while still frozen? Would a refrigerator-case crust also work?
This was delicious, a definite repeat recipe ! Next time I will add mushrooms.
I have used refrigerated crust twice and it worked great.
Super easy to make and very tasty!
Delicious! I made it last year for work potluck and family Thanksgiving. I’ve been asked to make it for both of these gatherings again this year! Easy to make and sooo yummy!
The bottom crust was basically raw.
Made again with most of a jar left over Delallo marninated artichoke hearts, cut back on cheese but did 3 eggs and 3 eggs worth of eggbeaters, It was wonderful. It fit into one of those shallow premade crusts just fine. A favorite
I love this recipe! Made it tonight without a crust and added diced red bell pepper. I didn’t have mozzarella so I used shredded cheddar. This recipe is easy and so delicious!
Thanks Beth!
Beth, did you add any extra egg or cheese to bind it together for baking crustless?
SO delicious and easy!! My young kids had a great time making this with me!
I love this!
Loved this recipe! I added fresh spinach when cooking down the onions, and made it without the pie crust and it still served up beautifully.
Did you add more egg or some milk to hold it together without a crust?
Delicious and simple. Made this last night- I made my own pie crust, but I made the filling exactly as written and it was delicious, filling and light for dinner, but it was EVEN BETTER for breakfast this morning.
I used refrigerated pie crust, didn’t par bake & it came out perfect!
Love this recipe!!
I just made this for my work family and it was gone by 12 noon!
Everyone is asking me for the recipe.
great!!
This pie was excellent. So easy to make. Made it as an appetizer before Easter dinner. My guests went back for seconds. Love the fact it’s low calorie! Definitely will be making this again!
Easy & delicious. I used a “new” shredded mozzarella called Creamy Melt, which has a bit of cream cheese added to it. I love Artichoke & Spinach together, so I may make it with that addition next time… but it’s great without tweaking!
Fairly easy and delicious. I added two cloves of garlic to the onions and used spinach instead of parsley. Delicious!
Do you defrost crust first?
no milk or cream ???
no.
If using pre made crust, do you defrost? We did and the bottom was a bit undercooked but still delicious!
Do you need to par bake the crust first?
This was delicious!!! Way out of my comfort zone for foods I normally “like”, but I’ve been looking for more easy prep/quick recipes and this fit the bill. Substituted leeks for onions and Gruyere for mozzarella.
Do you defrost the pie crust first?
This is sooooo delicious and easy to make! I will be making this again!
I love this! Added garlic powder and chopped spinach as someone recommended. Next time will add a drained can of diced green chilis for more flavor.
Easy peasy and tasty. A friend already asked for the recipe.
I made this for myself as my birthday lunch, since no one else in my house will eat artichokes. It was so good, but even better as leftovers heated up on the air fryer! 🤤
Glad you enjoyed it! Happy belated birthday!
I made this pie for company this weekend. They are gourmet cooks and I never know what to serve them. We had this for breakfast with a fruit salad and zucchini bread. It was a big hit. I had used a deep dish homemade crust so I doubled the ingredients, cooked ahead and froze. I defrosted the day before and reheated in the oven at 350 for about 30 minutes. It was perfect. Points needed to adjusted because of the size of the pie crust and amount of cheese. It is a wonderful recipe. I will make it again using a 9” frozen crust next time. Thank you for this beautiful recipe.
Good recipe! Added some garlic powder and served with a garden salad. Would do it again.
WOW! This is so delicious that I could probably eat the whole pie by myself in one sitting…taking tremendous self-restraint not to do so. Recipe will become a repeat offender in my kitchen. I didn’t have mozzarella so I used a three-cheese blend and still delicious. Thank you, Skinnytaste, for this great recipe.
Glad you enjoyed it!
Great! I add some fresh spinach to this as a way to sneak in more veggies. Have made this a few times.
Definitely a 5 star. Made this morning everyone went back for seconds. Quick and easy and delish. I have another one cooking right now for tomorrows breakfast.
Made this today, adding only about 1/4 teaspoon black pepper over onions/artichokes before baking and leaving out the parsley. Surprisingly tasty–I was skeptical as I tend to like highly seasoned food. Will definitely make again! Served with fresh strawberries and mango pieces for a delicious, low-calorie lunch. YUM!
10 stars!! I love love love this recipe! Great for lunch or dinner with a side salad! Thank you, Gina!!!
I made this for a friend’s evening and it was a hit! Now I’ve shared the recipe with her! Will be making another for my vegetarian daughter!
This recipe is delicious and can be modified with different cheeses or added ingredients
Ok. This pie is FANTASTIC. The first time I made it, I added a clove of minced garlic, some salt & pepper, and some Penzey’s Mural of Flavor, as someone else suggested. Absolutely delicious! The next time, my hubby made it. He added another clove of garlic, some crushed red pepper, diced and drained sun-dried tomatoes, and a handful of spinach. He deglazed the pan with some rosé wine and a little water. IT WAS EVEN BETTER! Also- I use refrigerated pie crust, and I usually have to protect the crust with foil or a pie crust shield midway through the cooking time. I am in love with this pie. So is the hubby. YUMMMM
Made for brunch and it was perfect! Only change I made was adding some green chiles since I love a little heat
This is such an easy and delicious recipe! It’s also a great dish to bring to a pot luck brunch. It’ll make you look like you spent hours making it.
Made today and it is yummy!
This is delicious and my family love this! It’s so easy to make and I have made it multiple times.
Loved this! I may add a little garlic next time. Also wondering if an Italian bread crumb crust would be possible without adding too many points?
Say artichoke and I am sold. I made this with a gluten-free pie crust and it was delicious. The only difference I made was mixing everything together instead of layering. So good and great for holidays.
Simple and quick (except for baking time). Needs a little more flavor for my taste. Next time I will season with garlic salt or basil or rosemary. Also, need to squeeze all the liquid from the artichoke hearts as it was a bit runny. Definitely a keeper!
Blown away at how simple and tasty this pie is. Already made it twice. Will be on rotation all summer for sure.
This was a Mother’s Day brunch hit. So easy. And now it’s been added to my regular breakfast rotation.
Made this twice already. It’s fabulous. Nice to have breakfast already made and I look forward to having it in the mornings. I cut it into 6 slices, so each slice is 305 cals, which fits into my daily calorie budget. My husband likes it too.
In general this was good. This would be better with half as much artichokes. It was too much/ overpowering
I can’t get the eggs to cook! When I cut through the thick layer of cheese it was liquid underneath! And I baked longer which just over cooked the cheese and left me with still runny eggs. Not sure what I did wrong!
Not sure? That has not happened to me and I made this many times
Did you completely drain the artichokes?
My guess is you didn’t drain the artichokes enough. I drain them from the can, then put them on a cutting board with double paper towels above and below and press on them. More liquid comes out this way.
Could this be made ahead and frozen before baking?
Fabulous!
Loved it added a little garlic powder & s&p, Every recipe of yours turns out great Thanks
This was really good. I have leftovers. What is the best way to reheat?
I love artichokes and made this yesterday. I used Asiago cheese ILO Parmesan and a good Swiss since the store only had large sizes of mozzarella, also Italian parsley. I took a bite straight from the oven and thought meh, but after it cooled down the flavors came through, it’s delicious. I’ll definitely make this again.
Family and kids really liked this. I had all ingredients on hand except the pie crust so I baked in an 8×8 inch pan. To use up spinach in the fridge, I roughly chopped about a cup of spinach and mixed with the eggs. I mixed everything together (except about a 1/2 cup of mozzarella) and poured into the baking dish. Then sprinkled last half cup of cheese on top to form a nice crust. Very good and a keeper!
I discovered this recipe approx 2 weeks ago and have made it twice! lol Easy and delicious! Plan on making it again for Mother’s Day!
I skipped the crust and added an extra egg. I chopped the artichokes, added a few chopped pepperoncini, and chopped sun dried tomatoes. After the onion was soft I added the artichokes and tomato to the pan and warmed them all together. It turned out really tasty. I will make it again.
This was easy and delicious!
Very good and I even cut back a lot on the cheese, and used only .5 teaspoon of tuscan oil for the onion. I used a frozen crust and like how it holds up, it is overall smaller which is good for this size quiche, and seems less oily then the fresh refridgerated ones. I used two laughing cow asiago wedges for the parm and melted it slightly before adding to the eggs and only used about .75 cup shredded mozzerella that I put on top of veggies and then a small amount on top. I like the way it looks with a crust–pretty and some eat the crust and I eat without it. Made into 6 servings. I did add a Penzey spice called murel of flavor one teaspoon to the onion and also added the artichokes drained into the onion to meld with them after they had cooked a bit.
I really loved this. Next time I’ll add hearts of palm. But so good and easy to make.
How was it with the hearts of palm??
I would use a deep dish pie crust next time. I didn’t use a full van of artichokes because it would overflow.
So many rave reviews! Ours turned with the layer of mozzarella sitting on top. It didn’t meld into the quiche. The artichokes next in a layer and the remaining ingredients on the bottom. I would definitely add more eggs and chop up the artichokes. It was hard to cut through the layer of cheese.
Could it be made without using a pie crust? It looks delicious!
This is an excellent base recipe! I made it as directed and found the flavor to be a bit lacking, while I loved the texture and ease of cooking.
The best variation I’ve made includes these modifications:
-6 eggs instead of 4
-use a full cup of Parmesan
-add in 1/2 jar oil-packed sundried tomatoes, drained and chopped
-add in 2 cooked, chopped chicken breasts (I seasoned with salt, pepper, & garlic powder then air fried)
-add in 1 cup chopped fresh spinach
Split between 2 frozen pie crusts and bake as originally directed. You can feed a bigger crowd with two or eat one, freeze one!
Absolutely delicious! I used egg beaters and 2 eggs. Also added some leftover chopped sun-dried tomatoes and freshly ground black pepper. . Hubby loved it!
I’ve made this before using Locatelli (Romano) cheese, and added some chopped-up sun-dried tomatoes. Really good.
Absolutely delicious! O added halved black olives. This is a keeper.
Delicious and super-easy. Will make in a deep dish pie crust next time as it spilled over my regular sized pie dish. Also going to try leeks rather than onions just for the fun of it.
This recipe is delicious. I could have eaten the entire pie myself. FOUR times my Significant Other told me it was “really good!”
Glad you both enjoyed it!
It came out great. I added a little more artichoke hearts and next time I will add two more eggs. I also added salt , pepper and Italian seasoning. It was very successful
Delicious and easy
Easy and delicious!
Delicious, and a fun change from the traditional quiche. I added a little salt and some freshly ground pepper. Good quality parmesan is a must! My family loved it too.
Can’t wait to make this artichoke pie!
Pretty good. Needed salt (of course) and pepper. I used a large onion as directed and felt it was WAY too much onion. It was like an onion quiche with some artichokes in it. Next time I will use a lot less onion, but I will still make it again!
Made this as a side dish for Easter. It was a big hit and will make again.
This was perfect for our Easter brunch, I will definitely be making this more often! I used a refrigerated pie crust and added one more egg because mine were smaller. Turned out so good!
How would you best convert this recipe to make it crustless?
It looks good otherwise!
To make this crustless I used 5 eggs. It turned out perfect and was delicious! Thank you Gina – my husband finally loves “quiche” after I made this dish!
I made this crustless and it turned out great. Didn’t add any salt and it didn’t need it with the cheeses. Easy and delicious! Didn’t miss the crust.
I made this for my lunches this week without the crust, doubled the artichoke (used 2 jars from Aldi), and 1 cup of a mexican mix cheese instead of mozzarella. Did not increase the number of eggs and it came out very well. I would make this again.
Glad you enjoyed it!
Were the artichokes in oil? Thanks
I LOVE artichokes (is always my birthday request).
So I REALLY wanted to like this. That said, this has no flavor.
I followed the recipe exactly, was it my artichokes (new jar from Constco)?
My parmesan cheese? My Mozzarella? I don’t know, but it was just eeh/bland.
Hard to say, did you use good quality parmesan? Did you use the pie crust?
Yum. This was great even though the store bought crust had sugar in it and seemed designed for sweet not savory.
This artichoke pie was amazing! So easy to make and so flavorful. Already planning on making it again next week. Highly recommend if you love artichokes.
So glad you enjoyed it!
Can you make this the day before? If so, what do you recommend?
Sure
This is a silly question. Do you use Italian parsley or the curly parsley?
I always use Italian
Love this recipe! I used the standard Pillsbury refrigerated crust but there were many options including gf in the freezer section. Easy and tasty!
I am not sure why I was drawn to this recipe but I am so glad I was and decided to try it. We loved it and it will be made often this spring. Great for lunch or brunch. I served it with fresh fruit. Thank you for such an easy and delicious dish!
I am so glad you liked it!!
Delicious
I used marinated artichokes and pepper jack cheese – fabulous!
Yes I wanted to ask that question sub with marinated artichoke in oil that comes in oil (drained of course
Could this be made as a frittata without the crust?
Sure but it will probably need more eggs.
Excellent! Very tasty and easy to make.
Grilled some fish tonight and went to ST- as I always do- for my sides
This was delicious Gina!
I also made your unstuffed mushrooms and they were perfection!
Wish I could meet you and give you a big hug for all your delicious recipes!
Thanks Catherine! 🙂
Tasty and easy! My crust was deep dish so I added two more eggs. Otherwise I followed the recipe as written. The cheeses complimented the artichokes nicely. It was a pleasant variation from a typical quiche, and I love that it didn’t call for milk, half and half, or cream. I served it with the Italian sub broccoli salad!
Perfect!
Superb! I followed this recipe to the tee, and I must say it’s of the top 3 quiches I’ve ever had AND made. Thanks, Gina!
Okay, not quite quiche, but still superb!
What brand of artichokes do you use? I always have trouble finding good ones.
I am not brand loyal, Delallo or whatever I find.
Do you need to defrost pie shell before baking? Should you blind bake the crust as well?
No need!
I think this could be made as a frittata with more eggs and even add mushrooms and spinach for better protein macro numbers!
Can I use frozen artichoke hearts?
Sure but I would let them thaw
wonder if this could be made crustless, for keto folks ?
I plan on making this crustless as well! just grease your pan really well!
Look at above comments – a couple of people have made this without the crust – their suggestions are great!
I am on my way to the store for the ingredients for this pie. I absolutely LOVE artichokes, and this is a perfect dish for a light Friday night supper!
How would jarred sundried tomatoes and sautéed mushrooms go with this?
Could I serve this for Easter dinner with ham and sausage?
Since onions vary so much in size (as do definitions of large onions), would you substitute one cup of leek for the onions?
If I wanted to marry in advance any recommendations?
Any thoughts on making this crustless to save some WW points?
It would be more like a frittata, you would have to add more eggs for sure.
Would you change anything if you wanted to make it without a crust? Or just omit the crust?
It will need more eggs
Looks delish as all of your recipes I’ve made. Could you add some spinach & bacon to this?
Sure!
I’ve made this several times. I double artichokes, one marinated and salt and pepper.