Artichoke Quiche

Artichoke Quiche Recipe
Photo: Oxmoor House
This quiche has a cheesy rice crust instead of a pastry crust, so not only is it a hearty meatless main dish, it’s also gluten free.

 

Yield:

6 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 169
Caloriesfromfat 0.0 %
Fat 3.5 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.4 g
Carbohydrate 23.1 g
Fiber 0.4 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 490 mg
Calcium 0.0 mg

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.

Note:

All-New Complete Step-by-Step Diabetic

July 2010
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