Reviewed: Mar. 4, 2012

I think this recipe is ok, but could be improved upon by altering the quantity of certain ingredients. The amount of cheese covers up any other flavors and makes the dish too salty. I'd really suggest making some alterations to get this meal just perfect.

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Reviewer:

Mrs. Dr. The Ivan

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Reviewed: Sep. 10, 2011

I made this & "peeked" at it after 28 minutes in the oven and the entire top was burnt. What did I do wrong? None the less---I peeled off the burnt and it was delicious!

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Reviewer:

denise7470

Reviewed: May 8, 2011

Made this last night as written and it was pretty good. I think if I make it again I would mix all the ingredients together, the bread crumbs that go over the egg are very dry. I also think that it would be great with a mozzarella/feta mix

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Reviewer:

prig2046

Reviewed: Apr. 23, 2011

this recipe was fabulous! simple to make, and so easy to eat!!! a good friend of the family used to make this, when i was a child. i used to believe she was the only person who made it! so i was very happy to find this recipe. hers was a little different, but this was just as good!! i will be making this alot!

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Reviewer:

jcernek

Reviewed: Mar. 22, 2011

Used marinated artichokes (a little extra) and it was amazing. Tasted awesome, had the best texture. I got so many compliments.

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Reviewer:

laigaie

Reviewed: Mar. 2, 2011

Followed some other reviews, used (2) 12oz jars of marinated artichokes (drained) -- used plain bread crumbs with Italian seasonings (full amount of bread crumbs, perhaps with the additional eggs or the additional artichokes it becomes the right amount) I upped it to 6 eggs and added a little milk to them and used about 1/2 the mozzarella cheese (I used part skim) -- enjoyed by everyone.

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Reviewer:

LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

Reviewed: Feb. 22, 2011

Turned out really great! Here is what I tried with it: I made individual ones in a muffin tin instead of a pie plate. For the crust, I used crescent roll dough instead of pie crust. The new cook time was about 20 minutes. They were awesome, and I'm going to serve them on the side of herb roasted chicken sometime soon.

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Reviewer:

schpoopy

Cooking Level: Beginning

Home Town: Alton, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 13, 2011

This 4 star review is based on my changes and potential. I'm trying to do low carb, so I did not use a crust, so that this was more like a crustless quiche. I used a 13.75 can of artichoke hearts, and put the artichokes through a a food processor for a few seconds. Made my own bread crumbs from some low carb bread adding in about 1/4 tsp Italian seasoning and a pinch of garlic salt. And I used 4 eggs....then baked for only 30 mins, long enough for the eggs to cook through and the cheese on top to get nice and brown. I will probably make this again, maybe use 5 eggs as one review suggested, and put in an 8" pan to make it a little bit thicker.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Dec. 12, 2010

This sounded great, but was disappointing as it was way too dry. Had I not added more Italian seasoning it would have also been very bland. Since my husband and I love artichokes, I'm working on a better recipe and if it works, I'll pass it along.

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