Artichoke Quiche with Rice Crust

Yield: 6 servings
Source: Unknown
Comments: As a lunch, this is a great option. The crust needs to be bake more like 10 min before it's filled.


2 cup cooked white rice
3/4 cup cheddar cheese, lowfat -- shredded
3/4 cup Egg Beaters® 99% egg substitute
1 tsp dried dill weed
1/2 tsp table salt
1 clove garlic clove(s)
12 oz canned artichoke hearts,drained and chopped
3/4 cup skim milk
1/4 cup scallion(s)
1 Tbsp Dijon mustard
1/4 tsp black pepper


  1. Combine rice, 1/4 c. cheese, 1/4 c. egg beaters, dill, salt, and garlic.
  2. Press into a 9" pie plate coated with cooking spray.
  3. Bake 5 minutes at 350. Set aside.
  4. Arrange artichokes on bottom of rice crust. Sprinkle evenly with remaining cheese.
  5. Combine remaining egg substitute, milk, green onions, mustard, and pepper. Pour over cheese.
  6. Bake at 350 for 50 min or until set. Let stand 5 minutes before cutting into 6 wedges.

Healthy Units: 3 per serving

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