cheesy artichoke rice quiche
  • (2 cups) long-grain rice, cooked
  • (3/4 cup) reduced-fat sharp Cheddar cheese, shredded and divided
  • (3/4 cup) egg substitute, divided
  • (1 tsp.) dried dillweed
  • (1/2 tsp.) salt
  • (1 small clove) garlic, crushed
  • (1 14-ounce can) quartered artichoke hearts, drained
  • (3/4 cup) fat-free milk
  • (1/4 cup) sliced green onions
  • (1 Tbsp.) Dijon mustard
  • (1/4 tsp.) ground white pepper



Cheesy Artichoke Rice Quiche

A fluffy, tangy artichoke egg filling over a cheesy rice crust.

Preparation Time

About 15 minutes

Cook Time

About 55 minutes


  1. 1Preheat oven to 350°F. Spray a 9 in. pie plate with cooking spray.
  2. 2In a large bowl, combine rice, 1/4 cup cheese, 1/4 cup egg substitute, dillweed, salt and garlic. Press into an even layer on the bottom and up the sides of the pie plate. Bake 5 minutes.
  3. 3In a medium bowl, whisk together rest of egg substitute, milk, green onions, mustard and white pepper.
  4. 4Top crust with artichokes, rest of cheddar cheese and egg mixture. Bake 50 minutes or until set. Let cool at least 5 minutes, serve.

Nutritional Information

Serving Size: 1 wedge

Amount Per Serving:

  • Calories 169
  • Total Fat 3.5 g
  • Total Carbohydrate 23.1 g
  • Protein 10.4 g
  • Cholesterol 11 mg
  • Sodium 490 mg
  • Fiber 0.4 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Casseroles

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.