Artichoke Quiche

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 Oxmoor House

More From Oxmoor House

Nutritional Information

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

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

  1. Preheat oven to 350°.
  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.
  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.
  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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