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Deep-Dish Artichoke and Red Pepper Quiche
Source: Marilyn Helton

A crustless quiche with an artichoke and red pepper filling.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Easy

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
1 1/2 Fat , 1 1/2 Vegetables , 1/2 Milk , 1 Starch , 1 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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Ingredients Directions
  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.

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