I doubled the amt of artichoke hearts and halved the eggs and it was STILL too eggy. I won't make this again.

I made these in my mini-muffin pan. I didnt put all the garlic called for, but I think I should have. Used 4 eggs, halved all the amounts of cheese, and added about a tablespoon more bread crumbs. I liked to taste the artichoke so I tried not to puree the art. too much. I might add spinach as well as more garlic next time. Bytheway, they taste better after sitting for a few hours/a day at room temp. Good recipe!

These did not do well with my crowd. They were okay, but the store-bought quiches were more popular, which rarely happens to me. I have a lot left over and I don't think they will be eaten. I may try it again with more artichokes, but I'm not sure. Sorry.

These turn out like mini quiches. I've had mixed reviews on them, but if you like artichoke hearts and you like quiche, you should enjoy them. My hubby doesn't care for them, but my brother and I like them.

I made this for a baby shower and many women asked for the recipe. I only prepared 1/2 of the mix and more was requested during the shower. I added 1 more can of artichoke hearts, used mozzarella cheese instead of swiss and I blended everything in the blender. YUM. will definately make it again.

I really love artichoke so i thought i would try this out. I like them but i did think that they were too eggy, im also not a big egg fan either. so next time i make these i am going to put just half the eggs this recipe calls for. thank you for the share!

Read the reviews... changed some things before making the for the first time: let the onion/garlic cook on medium for 10 mins or so to reduce the liquid a bit, used Mozz instead of Swiss, used a 1/4 cup total of both fresh parsley and basil, used italian seasoned bread crumbs & omitted italian seasoning, was generous with the worcestershire & hot sauce, and chopped all ingredients in a food processor, including the artichoke hearts. I was not aiming for a perfectly smooth mixture, and this worked well. I cooked them in mini muffin trays @ 350 degrees for 10 minutes. They weren't browned, but 10 minutes gave the perfect quiche like consistency. I got a lot of compliments on these and will definitely make them the same way again. Thanks for the recipe. :)

Great recipe. No need to use more than 6 eggs. One 14.5 oz can artichokes, drained--they would get too lost if the quanity was less. I agree with previous reviews, don't process.

Good recipe but I think mixing until smooth killed some of the flavor. Next time I will just blend well and see how it goes

I made these for my 20-th high school reunion. When I walked into the dining room, all the girls were oohing and ahhing over them. So good, I ate some leftovers for breakfast! Will definitly make these again!

The changes I made to this recipe made a fantastic app. I sauteed the onion and garlic in butter, only used 4 eggs, and added 3/4 cup mayo. I did not use blender, I hand mixed it. This gave them great texture. My second batch I added 2 T. pesto. This was also fantastic.

I use this recipe quite often for holiday catering events. Rather than using a food processor, I keep the ingredients rather chunky. I substitute mozzarella for the swiss cheese; otherwise there are just too many flavors going on. Good base recipe.

Everyone loved these. I added freshly roasted green chilis.

I brought these to a pot luck and they disappeared so fast I didn't even get to try one!

Hubby loved them. Plan on making them at his Birthday party this weekend.