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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
Directions:
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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