Artichoke Basil Quiche
|Cooked brown rice||2 Cup (32 tbs) (Cooked Without Salt Or Fat)|
|Shredded part skim mozzarella cheese||5 Ounce, divided (1 1/4 Cups)|
|Egg white||1 , lightly beaten|
|Dried dillweed||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Shredded fresh basil||1⁄2 Cup (8 tbs)|
|Canned artichoke hearts||14 Ounce, drained and sliced (1 Can)|
|Evaporated skimmed milk||1 Cup (16 tbs)|
|Dried thyme||1 Teaspoon|
Combine rice, 1/4 cup mozzarella cheese, egg white, and dillweed in a bowl, stirring well.
Spread rice mixture in bottom and up sides of a 9-inch pieplate coated with cooking spray.
Bake at 350° for 5 minutes.
Melt margarine in a small nonstick skillet over medium-high heat.
Add red pepper, green onions, and garlic; saute until vegetables are tender.
Stir in shredded basil; spread over prepared crust.
Sprinkle with remaining 1 cup cheese.
Arrange artichoke slices over cheese.
Combine milk, thyme, and eggs in container of an electric blender; cover and process until smooth.
Pour over vegetables.
Bake at 350° for 1 hour or until a knife inserted in center comes out clean.
Let stand 10 minutes before serving.