Artichoke Pie – Skinnytaste

This 7-ingredient artichoke cake recipe is perfect for Easter or Mother’s Day brunch, or as a light meal with a salad.

artichoke cake

I almost included this easy artichoke cake in my upcoming Skinnytaste Simple cookbook, but it didn’t make it. It’s so easy to make with frozen pie crust, canned artichoke hearts, eggs, sautéed 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 delicious dish is perfect for spring. If you’re having brunch and want to add more dishes, you might also want to make these sheet pancakes and baked oatmeal with this mixed berry cobbler for dessert.

Ingredients for artichoke cake

• Onion: Chop a large onion.
• pie crust: Buy a 9-inch frozen pie crust.
• Artichoke hearts: Drain and quarter a can of artichokes.
• eggs: You need four large eggs.
• Cheese: Grated parmesan and grated semi-skimmed mozzarella
• Parsely: Chop fresh parsley.

How to make artichoke cake

1. onions: Heat a medium skillet over medium-high heat and add the oil and onions once hot. Fry for 10 to 12 minutes until golden brown and almost crispy.
2. eggs: In a medium bowl, beat the eggs with the Parmesan and parsley.
3. Assemble the cake: Place the artichokes and onions on the pie crust. Pour the eggs over the vegetables and top with mozzarella.
4. Bake 40 to 45 minutes until the eggs are set.

How to save

Leftover cake will keep in the fridge for up to four days. Heat it in the microwave until warm.

What to serve with artichoke cake

This delicious artichoke cake is great any time of the day. Here are some serving suggestions:

Variations:

• onions: Use leeks or shallots instead of onions or leave them out entirely.
• Herbs: Sub parsley for fresh basil.
• pie crust: If you’re ambitious, you can make your own pie crust.
• Cheese: Swap Parmesan for Pecorino Romano or mozzarella for grated Swiss or Gruyere.

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