Artichoke and Jalapeño Savory Pie

Artichoke and Jalapeño Savory Pie
Gluten-free pasta pie, a savory and delicious frittata style dish.

Happy first weekend in March! Spring is in the air. To celebrate, here's an eggy, savory pie for the coming greening season, spiked with the kicked-up heat of jalapeños. It's a hybrid of traditional kugel, quiche, and pasta frittata. Kinda postmodern eggilicious. And the best part is, it's a super easy recipe. Perfect for a light brunch, a weeknight supper, or any time you crave huevos. Which is less fraught with guilt, now that the Powers That Be have decided eggs are not the enemy they once touted. Especially if you use organic eggs from humanely raised, vegetarian fed free-range chickens. Happier eggs contain higher levels of omega-3 fatty acids, beta-carotene and vitamins A, D and E, it turns out. Which makes this frittata pie idea a nutritious way to use up leftover gluten-free spaghetti. 

Your mother's pasta frittata, this isn't. Your mother didn't make you pasta frittata?


What are you waiting for?

Karina's Artichoke and Jalapeño Savory Pie Recipe

Recipe posted March 2008.

We love the warmth and fire of jalapeños with eggs. But if you are less of a fan, cut back on the jalapeños and use something mild instead, such as roasted red peppers. To make this frittata style pie dairy-free, like I do, use your favorite non-dairy, vegan cream cheese.


1 tablespoon extra virgin olive oil
2 cups cooked gluten-free Tinkyada brown rice spaghetti
2-3 cloves garlic, minced
10 halved artichoke hearts- if frozen, thawed
8-oz cream cheese or Greek style yogurt
8 large free-range organic eggs
2 heaping tablespoons jarred jalapeños
2 tablespoons fresh chopped cilantro- or parsley, if preferred
A pinch of nutmeg
Sea salt and ground pepper, to taste
2 medium size vine-ripe or heirloom tomatoes, sliced


Preheat the oven to 375ºF. Lightly oil a deep 9-inch pie plate.

Briefly heat the leftover cold noodles in a skillet with a touch of olive oil if needed, to soften. Arrange the noodles in the bottom of the pie plate.

Return the skillet to the burner and heat a dash of olive oil; add the garlic and artichokes and briefly cook- for two minutes. Turn off the heat and set aside.

Using a spoon, place dabs of the softened cream cheese all over the top of the noodles. (Skip this step if using yogurt.)

In a large measuring cup, whisk the eggs (if you are using yogurt,  add it in now) till frothy. Set aside.

Arrange the garlicky artichoke hearts in a circular pattern, tucking the wide end into the noodles (placing pointy tips up).

Sprinkle the noodles and artichokes with the chopped jalapeños. Season with cilantro, sea salt and pepper.

Pour the egg mixture all over the top of the noodles, allowing it to seep down in and around all the nooks and crannies.

Arrange the sliced tomatoes on the top. Sprinkle with more cilantro, sea salt and pepper.

Bake the pie for 50 minutes or so until the center is set and the edges are golden brown. Test the center for doneness with a wooden pick- it should emerge dry, not wet. If it is wet in the middle, bake it until the center egg mixture is set.

Allow the pie to sit and rest for ten minutes before cutting and serving. Serve with a crisp herb or baby green salad with clementine sections.

Cook time: 50 to 60 min

Yield: Serves 6

Recipe Source:

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More gluten-free frittatas from food bloggers:

Perfect Pantry's Zucchini Frittata looks oh-so-creamy good.
Artichoke Rosemary Frittata is an artichoke love fest at Kalyn's Kitchen.
Simply Recipes bakes up a lovely Spinach Frittata.
Simply Sugar and Gluten Free offers a Chorizo + Potato Frittata.

xox Karina


Kalyn said...

Oh baby, this sounds fantastic!

Slacker Mom (aka Mrs. GF) said...

YUM!! Ok, the first time I make the time to come and visit, and look at that deliciousness. Of course I have had frittatas, but not with the lovely spicy twist.

Going on my list to make, and just in time, I was hitting a food funk.


Slacker Mom

Dianne said...

Oh wow! That looks fab! Artichokes are my numero uno fave food ... I'll have to try this, or a version of this! For some reason I cant tolerate chillies anymore!


funwithyourfood said...

Artichokes are probably my favorite veggie and I love spicy food. It sounds like my kind of treat :)


Dee/reddirtramblings said...

Karina, that just looks great, gluten free or not! Thanks for all of the recipes.~~Dee

Natalie said...

OMG Karina. Brilliant! I am going to make this very soon.

Hillary said...

Oh my goodness that looks good! I just discovered I LOVE artichokes, and jalapenoes? Yum!

Megs said...

This looks amazing. I am wondering what other type of pasta would work? Regular spaghetti? Do you just lay the noodles out evenly on the bottom? I am curious because it looks more like a lasagna type noodle.


Hillary said...

I would never think to combine artichokes and jalapenos. With the tomatoes too, this looks outstanding!

Kalyn said...

That photo looks so enticing. I love frittatas, but haven't ever made one with spaghetti, although I've heard of the idea. I bet it's great!

gfe--gluten free easily said...

I've got most of these ingredients ready to go and already had artichoke hearts on my grocery list. Now I need to get more! :-) (I'm using mine to make a savory pie, too.) I'll go for the roasted red peppers option and with the best eggs in the world from some dear "off the grid" friends, this pie will be awesome! Thanks so much, dear Karina!


The InTolerant Chef said...

Jalapenos are fantastic, great idea to use them too, yumm...

Amy Green @ Simply Sugar and Gluten-free said...'re cooking is so much more adventurous than mine. Just stunning! Once in a while I reach for jalepenos but not often. I love them but they rarely cross my mind.

I also love the addition of brown rice pasta to the dish. I can just imagine the symphony of textures and flavors in every bite.

Big hugs,

semisweetblog said...

Yum! I'll have to try that, thank you for the recipe :D

The teenie foodie said...

Ah this looks gorgeous, so colourful and perfect for the coming spring. I absolutely love fritatta, its one of my favourite dinners when warm, and cold for lunch too! I have never tried add pasta, but that would make a perfect dish... artichokes are one of my favourite veggies and I love anything spicy, so this will be a must to try someday!
I can't find gluten free spaghetti though, do you think fusilli would work too? Thanks for this!

Teenie Foodie

Anonymous said...

I made this pie yesterday. After forcing myself to stop eating the entire pie, I prayed that god would figure out a way for me live inside this pie.

I not only will be making this pie every chance I get, I have thought up several different varieties. Thank you. Thank you. THANK YOU!


rtuts said...

Just sank my teeth into the first two slices (ok, about a quarter) of this pie--SO DELICIOUS! I didn't have leftover pasta, made some fresh because this pie looked so good, and indeed it was!! I wish I wasn't full so I could eat more :)

Tasty Eats At Home said...

This looks like a lovely way to start the day. I'm a big fan of chiles and eggs!

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