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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Artichoke Quiche Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy