Artichoke hearts make this quiche unique and delicious!Ingredients
2 cups cooked long-grain rice
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese, divided
3/4 cup egg substitute, divided
1 teaspoon dried dillweed
1/2 teaspoon salt
1 small garlic clove, crushed
1 (14-ounce) can quartered artichoke hearts, drained
3/4 cup fat-free milk
1/4 cup sliced green onions
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
Green onion strips (optional)
Preheat oven to 350°.
Combine rice, 1/4 cup cheese, 1/4 cup egg substitute, dillweed, salt, and garlic; press into a 9-inch pieplate coated with cooking spray. Bake at 350° for 5 minutes.
Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining 1/2 cup cheese. Combine remaining 1/2 cup egg substitute, milk, and next 3 ingredients; pour over cheese.
Bake at 350° for 50 minutes or until set. Let stand 5 minutes; cut into wedges. Garnish with green onion strips, if desired.
- Amount per serving
- Calories from fat
- Saturated fat
- Monounsaturated fat
- Polyunsaturated fat