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Artichoke Quiche with Rice Crust
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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.
INGREDIENTS:
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
INSTRUCTIONS:
- Combine rice, 1/4 c. cheese, 1/4 c. egg beaters, dill, salt, and garlic.
- Press into a 9" pie plate coated with cooking spray.
- Bake 5 minutes at 350. Set aside.
- Arrange artichokes on bottom of rice crust. Sprinkle evenly with remaining cheese.
- Combine remaining egg substitute, milk, green onions, mustard, and pepper. Pour over cheese.
- 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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