This Ham and Cheese Artichoke Pie is stuffed with tender artichoke hearts, smoky ham, and melty cheese in a deliciously flaky buttery pie crust for the perfect savory pie!
This flavorful pie is great for brunch, lunch, dinner, picnics, and special occasions!
Ham and Cheese Artichoke Pie
I love a good savory pie and this another family recipe straight from my mom’s recipe box! She always makes this and her Creamy Artichoke Pie during summer!
How is this one different from her creamy one? This one doesn’t feature a custardy quiche-like filling, it’s just artichokes, lots of smoky ham, and melty mozzarella cheese!
Simple ingredients, light, delicious and so easy to make!
Here’s why you’ll love this pie:
- Flavor: lots of tender artichokes (use frozen or fresh!), smoky ham and melty mozzarella cheese in every bite!
- Buttery pie crust. Flaky, golden, and no-fail: this pie features my Homemade Pie Crust that’s very much loved by my readers hehe!
- Easy to make. Just a few simple ingredients! You can also use store-bought pie crust or puff-pastry if you want to make the pie crust step quicker!
- Make-Ahead. Perfect for special occasions, make the pie crust ahead of time, stuff and bake the day of!
Ingredients
Pie crust. You can make your own pie crust, I use my Homemade Pie Crust which makes 2 discs and you’ll use both of them for this pie so no leftovers! I recommend making this a day ahead of time so it can chill in the refrigerator. *OR* use store-bought pie crust or even puff-pastry for a quicker version!
Artichokes. I usually use frozen artichoke hearts for convenience hehe but fresh will obviously have better flavor if they’re in season! I’ll provide measurements for both so you can pick your favorite option! I don’t recommend canned artichokes or marinated artichokes as they contain way too much moisture and turn mushy in the oven.
Ham. I recommend high-quality smoked deli ham for best flavor but if you have a bunch of regular ham to use up, dump it in hehe, this is a great pie to use up ham!
Mozzarella. My mom always uses fresh mozzarella for this pie (not the block one you shred) so that’s what I recommend but make sure to drain it really well or it’ll be a bit too watery. I love the milky flavor of fresh mozzarella in this filling!
Salt and pepper, to season the artichokes.
Instructions
STEP ONE: Prepare the pie crust. Roll out the first disc of prepared Homemade All-Butter Pie Crust into a 12-inch (30 cm) disc then fit into an 8-inch (20 cm) pie dish and remove any excess dough leaving enough to seal with the top layer and crimp. Place the baking dish in the refrigerator while you make the filling. Preheat the oven to 350F (180C).
STEP TWO: Saute the artichokes. If using fresh artichokes, see the notes in the recipe card down below on how to clean fresh artichokes. In a medium pan over medium heat, saute the artichokes with a splash of olive oil and season with salt and pepper.
Saute until softened, about 3-4 minutes or longer if they’re frozen. Turn off the heat and transfer to a shallow bowl and allow to come down to room temperature, then chop.
STEP THREE: Assemble the pie. Remove the pie dish from the refrigerator and add the artichokes, ham, and cheese. Remove the second disc of pie dough from the refrigerator, roll out, place on top of the filling, remove the extra dough, seal the edges by pinching the top layer of the dough with the bottom layer, then crimp the border. Brush with egg.
STEP FOUR: Bake for 30-35 minutes or until the top layer is golden and flaky. Remove from the oven, allow to cool down for 15-20 minutes, then slice and serve!
Storing and Reheating Instructions
Storing Instructions: Store covered in the refrigerator for up to 3-4 days. I do not recommend freezing this pie as it might turn out a bit soggy but if you don’t mind, freeze as you would any fruit pie such as peach pie.
Reheating Instructions: Reheat in the oven at 350F (180C) for 5-10 minutes or until warm. You can microwave it but I don’t recommend it as the crust will turn out rubbery.
HAPPY BAKING!! I hope you'll love this Savory Artichoke Pie with Ricotta as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More savory baked goods you'll enjoy:
Ham and Cheese Artichoke Pie
Ingredients
- 1 batch All-Butter Pie Crust (or store-bought puff pastry also works for a quick and easy option)
- 7-9 oz (200-250 g) frozen artichokes hearts (or 4-5 fresh artichokes, check notes down below for how to clean them)
- Salt and pepper
- 5 oz (140 g) fresh mozzarella (chopped and drained, mozzarella pearls also work but make sure to half them and drain them)
- 6 slices (150 g) smoked deli ham (chopped)
- 1 egg (beaten, for brushing the pie)
Instructions
- Prepare the pie crust. Roll out the first disc of prepared pie dough into a 12-inch (30 cm) disc then fit into an 8-inch (20 cm) pie dish and remove any excess dough leaving enough to seal with the top layer and crimp. Place the baking dish in the refrigerator while you make the filling. Preheat the oven to 350F (180C).
- Saute the artichokes. If using fresh artichokes, see the notes in the recipe card down below on how to clean fresh artichokes. In a medium pan over medium heat, saute the artichokes with a splash of olive oil and season with salt and pepper. Saute until softened, about 3-4 minutes or longer if they're frozen. Turn off the heat and transfer to a shallow bowl and allow to come down to room temperature, then chop.
- Assemble the pie. Remove the pie dish from the refrigerator and add the artichokes, ham, and cheese. Remove the second disc of pie dough from the refrigerator, roll out, place on top of the filling, remove the extra dough, seal the edges by pinching the top layer of the dough with the bottom layer, then crimp the border. Brush with egg.
- Bake for 30-35 minutes or until the top layer is golden and flaky. Remove from the oven, allow to cool down for 15-20 minutes, then slice and serve!
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