Artichoke Cheddar Strata
|Vegetable cooking spray||1|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Whole wheat bread slice||3 , cubed|
|Shredded reduced fat cheddar cheese||3 Ounce (3/4 Cup)|
|Canned artichoke hearts||14 Ounce, drained and quartered (1 Can)|
|Sliced pimiento||4 Ounce, drained (1 Jar)|
|Frozen egg substitute||3⁄4 Cup (12 tbs), thawed|
|Evaporated skimmed milk||12 Ounce (1 Can)|
|Dry mustard||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
Coat a small nonstick skillet with cooking spray; add margarine.
Place over medium heat until margarine melts.
Add chopped green onions; saute 3 to 4 minutes or until tender.
Remove from heat, and set aside.
Arrange half of bread cubes in a 9-inch quiche dish coated with cooking spray.
Top with half of cheese, half of artichokes, half of green onions, and half of pimiento.
Repeat layers with remaining bread cubes, cheese, artichokes, green onions, and pimiento.
Combine egg substitute and next 3 ingredients; stir well.
Pour over mixture in quiche dish.
Cover and chill at least 3 hours or overnight.
Let stand at room temperature 30 minutes.
Bake, uncovered, at 350° for 1 hour or until set.