Lunch: Artichoke Quiche Recipe | Myrecipes

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)

Instructions

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.

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