Artichoke Quiche

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  • Yield: 6 servings (serving size: 1 wedge)

               Artichoke Quiche Recipe

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)

Preparation


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.

Nutritional Information

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

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