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.
Oxmoor House JULY 2010
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.
Go to full version of