Quiche! For dinner? Yes! I don’t know if that actually is kosher, but I love eggs, cheese, and artichokes… and I figured this would be a yummy quick meal. This turned out SO well, and was a delicious left-over as well. It came from a recipe on Health.com. The recipe originally called for egg substitute but instead I did a combination of eggs and egg whites until I had 1 cup of beaten eggs. Depending on the size of the eggs you use – you might want to adjust accordingly.
- 2 cups cooked long-grain rice
- 3/4 cup (3 oz) shredded reduced-fat sharp Cheddar cheese, divided
- 4 eggs and 3 egg whites mixed (1 cup of eggs)
- 1 tsp dried dillweed
- 1/2 tsp salt
- 1 small garlic clove, crushed
- cooking spray
- 1 (15-oz) can quartered artichoke hearts, drained
- 3/4 cup almond milk (you can use fat-free milk)
- 1/4 cup sliced green onions
- 1 T dijon mustard
- 1/4 tsp pepper
- Preheat oven to 350 degrees.
- Combine rice, 1/4 cup cheese, 1/4 cup eggs, dillweed, salt, and garlic; press into a 9-inch pieplate coated with cooking spray. Bake at 350 degrees for 7 minutes.
- Arrange artichoke quarters on bottom of rice crust; sprinkle remaining cheese. Combine eggs, milk, green onions, mustard and pepper. Pour egg mixture over rice and artichokes.
- Bake at 350 degrees for 50 minutes or until eggs have set.
- Let stand 5 minutes; cut into wedges!