Artichoke and Rice Quiche
By: Sheri Wetherell
Published: Wednesday, February 10, 2010 - 6:12pm

Ingredients




2 cups Cooked Long-Grain Brown Rice
cup Mozzarella Cheese, Part Skim Milk Shredded
1 teaspoon Dried Dill
1 lrg Egg Lightly Beaten
Vegetable Cooking Spray
14 ounces Artichoke Hearts Quartered
cup Skim Milk
cup Thinly Sliced Green Onions
2 teaspoons Dijon Mustard
teaspoon White Pepper
2 lrgs Eggs Lightly Beaten

Preparation

1 Combine the rice, 1/4 cup cheese, dill, and 1 egg in a small bowl, and stir well. Press the mixture into a 9 inch pie plate coated with cooking spray. Bake at 350F for 5 minutes; set aside. 2 Arrange the artichokes in the rice shell; sprinkle with 1/2 cup cheese. 3 Combine milk and remaining ingredients in a small bowl; stir well. 4 Pour over cheese. Bake at 350F for 50 minutes or until set. Let stand for 5 minutes; serve warm.