Artichoke Quiche

By tommy123400

Artichoke hearts make this quiche unique and delicious!

Artichoke Quiche
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

  • Cooking spray

  • 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)

Directions

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. Bake at 350° for 50 minutes or until set. Let stand 5 minutes; cut into wedges. Garnish with green onion strips, if desired.


Nutritional Facts

Servings
6
Amount per serving
Calories
169
Calories from fat
0.0%
Fat
3.5g
Saturated fat
1.8g
Monounsaturated fat
0.0g
Polyunsaturated fat
0.0g
Protein
10.4g
Carbohydrate
23.1g
Fiber
0.4g
Cholesterol
11mg
Iron
0.0mg
Sodium
490mg
Calcium
0.0mg

breakfast quiche artichoke

Add your review

1 reply

gdalpert
gdalpert 2014-04-27 07:37:40 -0500 Report

This recipe made me really nervous. A rice crust? But I love quiche, and I love artichokes. So I figured I give it a shot. Absolutely delicious. The crust is almost an extension of the custard, as opposed to a true crust. There's no crunch, but is very satisfying chewy texture. I live at altitude, and did have to give it about an extra 10 minutes to cook, covering with foil at the end. This recipe will now be part of my regular rotation, and I look forward to playing with other meats and veggies in this recipe.