Artichoke Quiche

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 2 cups rice long-grain cooked
• 1 tablespoon dijon mustard 
• 1 teaspoon dillweed dried
• 0.8 cup egg substitute divided
• 0.8 cup milk fat-free
• 1 small garlic clove crushed
• 0.3 cup green onions sliced
• 0.3 teaspoon ground pepper white
• 0.5 teaspoon salt 
• 3 ounces sharp cheddar cheese shredded divided reduced-fat

Equipment

• oven

Directions

1. Preheat oven to 35
2. 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.
3. Bake at 350 for 5 minutes.
4. Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining 1/2 cup cheese.
5. Combine remaining 1/2 cup egg substitute, milk, and next 3 ingredients; pour over cheese.
6. Bake at 350 for 50 minutes or until set.
7. Let stand 5 minutes; cut into wedges.
8. Garnish with green onion strips, if desired.