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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Deep-Dish Artichoke and Red Pepper Quiche

Source: Marilyn Helton

A crustless quiche with an artichoke and red pepper filling.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	195.3

Total Carbs	23.5 g

Dietary Fiber	5.0 g

Sugars	4.9 g

Total Fat	6.8 g

Saturated Fat	1.5 g

Unsaturated Fat	2.1 g

Potassium	344.4 mg

Protein	10.8 g

Sodium	162.3 mg

Dietary Exchanges 6.8 Fat, 1.4 Vegetables, 0.1 Meat, 0.3 Milk, 0.7 Starch, 0.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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