Gluten-free Artichoke Quiche

The rice crust makes this a gluten-free diner’s dream. Rich, hearty and meatless, it’s a perfect vegetarian main dish and creative brunch entrée.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 169
Total fat 3.5 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.4 g
Carbohydrate 23.1 g
Fiber 0.4 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 490 mg
Calcium 0.0 mg


CLICK TO DOWNLOAD
AND PRINT THIS RECIPE




INGREDIENTS

2 cups cooked long-grain rice
¾ cup (3 ounces) shredded reduced-fat sharp Cheddar cheese, divided
¾ cup egg substitute, divided
1 teaspoon dried dill
½ teaspoon salt
1 small garlic clove, crushed Cooking spray
1 (14-ounce) can quartered artichoke hearts, drained
¾ cup fat-free milk
¼ cup sliced green onions
1 tablespoon Dijon mustard
¼ teaspoon ground white pepper
Green onion strips 


PREPARATION

1. Preheat oven to 350°. Coat a 9-inch pie plate with cooking spray.

2. In a medium bowl, combine rice, ¼ cup cheese, ¼ cup egg substitute, dill, salt, and garlic. Press mixture into the prepared pie plate and bake for 5 minutes.

3. Arrange artichoke quarters on the bottom of the cooked crust. Sprinkle evenly with remaining ½ cup cheese. Combine remaining egg substitute, milk, green onions, mustard and white pepper and pour mixture over cheese and artichokes.

4. Bake for 50 minutes or until set. Let stand 5 minutes before cutting into 6 wedges.

5. Garnish with green onion strips to add color.

Serves 6, 1 wedge each







If it meets our criteria,
we’ll publish it on
the FitFamily site!
CLICK HERE TO SUBMIT



Get recipes from the
FitFamily archives!
If you missed any
of our previously
posted recipes,
CLICK HERE
to view them.
Bon appetite!