Artichoke Quiche

By garciamoss

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.

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)

Details

Adapted from health.com

Preparation

Step 1

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.