Artichoke Quiche |
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| Prep Time: 10 Minutes Cook Time: 55 Minutes
2 Cups cooked long-grain rice ( cooked without salt or fat)
¾ Cup (3ounces) shredded reduced Fat extra sharp cheddar cheese, Divided ¾ Cup fat-free egg substitute, Divided
1 Teaspoon dried dillweed ½ Teaspoon salt 1 Small clove garlic, crushed Vegetable Cooking spray 1 (14-ounce) can quartered Artichoke hearts drained ¾ Cup skim milk ¼ Cup sliced green onions
1 Tablespoon Dijon mustard ¼ Teaspoon ground white Pepper Green onion strips (optional)
Combine rice, ¼ cup cheese, ¼ cup fat-free egg substitute, dillweed, salt, and garlic. Press into a 9-inch pieplate coated with cooking spray. Bake at 350 for 5 minutes. Set aside. Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining ½ cup cheese. Combine remaining ½ cup fat-free egg substitute, skim milk, and next 3 ingredients; pour over cheese. Bake at 350 for 50 minutes or until set. Let stand 5 minutes; but into wedges. Garnish with green onion strips, if desired. Serve immediately. Serves: 6
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