Photo: Oxmoor House
Yield
6 servings (serving size: 1 wedge)

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.

 

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 4

Bake at 350° for 50 minutes or until set. Let stand 5 minutes; cut into wedges. Garnish with green onion strips, if desired.

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