Artichoke and Rice Quiche
2 cups Cooked Long-Grain Brown Rice
1 teaspoon Dried Dill
1 lrg Egg Lightly Beaten
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
Arrange the artichokes in the rice shell; sprinkle with 1/2 cup cheese.
Combine milk and remaining ingredients in a small bowl; stir well.