Artichoke Quiche

Name: 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)

13 ingredients

4 steps

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.