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Artichoke Basil Quiche

Veggie.Lover's picture
  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
  Margarine 1 Teaspoon
  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
  Eggs 2

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.
Set aside.
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.

Recipe Summary

Main Dish

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