*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was yummy and pretty - perfect for a Sunday brunch with friends or family. One change that's needed is to increase the amount of milk/cream in the recipe (I recommend 1 cup). It was a bit too "eggy" and not quite the creamy quiche texture I prefer. The overall taste was a big hit!!
this was nice light and tasty.. i scaled this down to 1.5 servings (my math) since i was only making breakfast for myself.. i made more of a frittata out of the ingredients.. altering this to be low carb friendly i left out pie crust flour and tomato.. subbed garlic powder and frozen spinach that i thawed out (equal amounts to the artichoke) for the fresh.. i mixed everything together (except for the cheese) pan fried it in the same pan i cooked the bacon and topped it with the cheese.. this could use a bit of S&P but that's easily remedied.. ty for the recipe.. this was much more fun than a standard bacon and eggs breakfast
This was delicious and my friends loved it. I blind baked my crust and used about a cup of mixed gruyere and mozzarella. Next time I am going to use more eggs and mild so there is a higher ratio of egg to ingredients.