Reviewed: Apr. 13, 2011

I first used this recipe ten years ago; for a work potluck. They were a smash and have been ever since! I vary the different types of cheeses I use each time, and a food processor really blends the ingredients (and the flavors) well. I also add dill in the mix. Don't be afraid to extend the baking time until they're golden brown. (They reheat pretty well, too)! Thanks, for this yummy recipe, Linda!

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Reviewer:

Bex

Reviewed: Jun. 11, 2010

I made exactly as directed. Delicious. I had many requests for the recipe. I added the artichokes at the end of the recipe, and pulsed my blender so that they were not pureed. I also let the mixture sit for 10 minutes to let the bread crumbs absorb the moisture. They turned out perfectly (I did have to let them bake a little longer than specified)

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Reviewer:

NB Roy

Reviewed: Mar. 13, 2010

A recipe you can't ruin if you try. I was in such a rush when I put this together that I didn't follow directions well. I processed the onion and garlic without cooking and then put them in the pan with artichoke to cook down. Then I processed everything together. Well, they still turned out. I used another re-viewer's idea and made them into mini muffin size. They were a bit difficult to get out of the pan even though I had greased them. Be careful not to add too much pepper because these are a mild flavor and pepper will overpower easily. It might be nice to chop olives or roasted red pepper to add to these.

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Reviewer:

wat2eat

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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Brunswick, Maryland, USA

Reviewed: Feb. 10, 2010

Needs a crust! Line your muffin tins with pie dough or something. Makes WAY more than it says it will. Half it and you will be fine.

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Reviewer:

allison.kyte

Reviewed: Dec. 13, 2008

These aren't bad, although a bit greasy. If you let them cool slightly, it reabsorbs a bit so you don't have to think about it. I don't have mini muffin cups and just wanted to try the recipe, so I just used regular muffin cups. I agree that mini would be better, but the taste is still good. I halved the eggs and doubled the artichokes and didn't process; just rough chopped. I'll try processing next time. Thanks for the recipe.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Dec. 8, 2008

This is a great recipe and I have made it several times now - it works well as written up, but it is also very easy to "play around" with.

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Reviewer:

SQUASHBLOSSOMGIRL

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

Reviewed: Oct. 8, 2008

I brought these to a pot luck and they were everyone's favorite. They were very convenient in size and had a great taste. I did have to cook them longer than 20 minutes instead of the recommended 15. You can judge this by how well the egg is cooked.

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Reviewer:

Tastetherain

Reviewed: May 18, 2008

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

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Reviewer:

jasr

Reviewed: Mar. 1, 2008

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!

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Reviewer:

pinkpigeon

Cooking Level: Intermediate

Home Town: Naples, Campania, Italy

Living In: Memphis, Tennessee, USA

Reviewed: Dec. 14, 2007

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.

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