Artichoke Souffle Pie Recipe

Name: Artichoke Souffle Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pie crust; 1/4 cup butter or 1/4 cup margarine; 1/4 cup flour; 1 teaspoon dill weed; 1/4 teaspoon salt; 1 dash pepper; 1 cup milk; 1 1/2 cups monterey jack cheese, grated; 2 (4 ounce) cans artichoke hearts, drained & quartered; 1/4 cup pimiento, chopped; 1/4 cup green onion, chopped; 4 eggs, separated; 1/2 teaspoon cream of tartar

Servings: persons

1 pie crust
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 teaspoon dill weed
1/4 teaspoon salt
1 dash pepper
1 cup milk
1 1/2 cups monterey jack cheese, grated
2 (4 ounce) cans artichoke hearts, drained & quartered
1/4 cup pimiento, chopped
1/4 cup green onion, chopped
4 eggs, separated
1/2 teaspoon cream of tartar

1
["Fit unbaked pie crust into a 10"" pie plate.", "Heat oven to 400u00b0F.", "Do not prick the pie crust but bake for 10 minutes or until lightly browned, remove pie crust& lower oven temp to 300 degrees F.", "In a saucepan melt the butter (margarine).", "Blend in the flour, dill weed, salt and pepper.", "Stir in the milk, stir constantly until the mixture boils and thickens and remove from heat.", "Add cheese, stir the mixture until the cheese has melted; set aside.", "In a skillet with a tbsp butter saute the artichoke hearts, green onions and pimiento until the onions are wilted.", "in a large bowl beat the egg whites and cream of tartar until stiff peaks form In a small bowl beat the yolks until they are lemon colored.", "Gradually beat the cheese mixture into the egg yolks.", "Pour the egg yolk mixture over the egg whites and fold together gently.", "Spoon artichoke mixture into the pie shell.", "Pour souffle over the artichokes.", "Bake 45-55 minutes or until a knife comes out clean inserted in the middle and it is a heavenly golden color.", "Serve at once with Chicken Parmesan sauce (Recipe #24485)."]

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pie crust, 1/4 cup butter or 1/4 cup margarine, 1/4 cup flour, 1 teaspoon dill weed, and more.

Yes, Artichoke Souffle Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Artichoke Souffle Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions