Artichoke Quiche

I'm gonna jazz it up a bit next time. This was very good, though it had no pizzazz. I'm going to use havarti cheese instead of cheddar next time, and I'm going to add some horseradish to the filling. Depending on my druthers, I might add more mustard. I like artichokes, but I am not infatuated with them. This recipe, the way it is written, is great for someone who absolutely loves artichokes. But I think it could use a few more strong flavors to take the artichokes out of the limelight just a little bit. I think the havarti might make it a little more buttery and creamy than the cheddar, and the horseradish might give it a little zing.

I agree with the previous reviewer that I'd like for the crust to have more crunch, so next time I will try baking crust for a bit longer than 5 minutes. I only had a 7 oz. jar of artichokes, so I sliced a couple of small red potatoes and layered them on the crust as well. I didn't mix the mustard in with the egg mixture well enough--next time I'll make sure there are no lumps of mustard left. Overall this dish has a good flavor, and it's different--good for a change of pace.

My guest loved this! Next time, I will use 1 teaspoon of mustard instead of 1 Tablespoon; it was a bit much for my taste. I also deviated from making the crust. I bought a Pillsbury refrigerated crust and then just layered the artichokes, cheese, and other ingredients on top. I baked it all at the same time for about 40 minutes. Yummy! I served it with a mixed-green salad topped with balsamic vinagrette.

I love the lack of butter in the crust. It is an excellent an alternative to an often high-calorie dish. However, this recipe gives the crust cooking time as 5 minutes, but I would actually cook it longer next time to give it more time to actually develop some crunch. The 5 minutes that I had it in the oven to cook were insufficient. The end result was delicious, but came closer to being a casserole than a quiche, since the crust and filling didn't have enough separation in their textures.