Artichoke Quiche

• 2 cups cooked long-grain rice
• 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese, divided
• 3/4 cup egg substitute, divided
• 1 teaspoon dried dillweed
• 1/2 teaspoon salt
• 1 small garlic clove, crushed
• Cooking spray
• 1 (14-ounce) can quartered artichoke hearts, drained
• 3/4 cup fat-free milk
• 1/4 cup sliced green onions
• 1 tablespoon Dijon mustard
• 1/4 teaspoon ground white pepper
• Green onion strips (optional)

1. Preheat oven to 350u0b0.
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. Bake at 350u0b0 for 5 minutes.
3. Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining 1/2 cup cheese. Combine remaining 1/2 cup egg substitute, milk, and next 3 ingredients; pour over cheese.
4. Bake at 350u0b0 for 50 minutes or until set. Let stand 5 minutes; cut into wedges. Garnish with green onion strips, if desired.

rice, cheddar cheese, egg substitute, salt, garlic, cooking spray, quartered artichoke hearts, milk, green onions, mustard, ground white pepper, green onion

Taken from www.myrecipes.com/recipe/artichoke-quiche-0 (may not work)