Source: Marilyn Helton

A crustless quiche with an artichoke and red pepper filling.

Servings

7 tsp Margarine, 80% fat, unsalted
1 tsp minced garlic
0.5 cup fresh chopped onion
1 small red bell peppers , chopped (about 1 cup)
12 oz canned artichokes hearts, drained , cut in half
0.75 cup cracker meal (or seasoned bread crumbs)
1 tsp low sodium baking powder
1 tbsp grated Parmesan cheese
1 tbsp fresh basil , chopped (or 1 tsp dried)
0.12 tsp ground red pepper (cayenne)
1 cup liquid egg substitute , thawed if frozen
1.5 cup fat free milk

1 Preheat oven to 375 degrees. Spray a 9 inch pie plate with nonstick cooking spray, set aside.
2 In large skillet, heat half of the margarine. Add garlic, onion, and red pepper. Cook on medium heat 1 minute. Stir in artichoke hearts.
3 Spoon vegetable mixture into pie plate.
4 In medium bowl, combine cracker meal, baking powder, Parmesan cheese, basil, and ground hot pepper.
5 Using a pastry blender or 2 knives, cut in remaining tablespoon and 1 teaspoon of margarine until mixture resembles coarse crumbs.
6 Whisk in egg substitute and milk. Pour over vegetables.
7 Bake 30 minutes, or until quiche is puffed and golden.