Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 0

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.

Recipe by Oxmoor House July 2010

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

169 calories; calories from fat 0%; fat 3.5g; saturated fat 1.8g; mono fat 0g; poly fat 0g; protein 10.4g; carbohydrates 23.1g; fiber 0.4g; cholesterol 11mg; iron 0mg; sodium 490mg; calcium 0mg.
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