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Artichoke Quiche
Source: dLife

Eggs, artichokes and seasoning in a rice crust.

Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 157.8
Total Carbs 23.5 g
Dietary Fiber 4.2 g
Sugars 2.5 g
Total Fat 3.6 g
Saturated Fat 1.8 g
Unsaturated Fat 0.0 g
Potassium 24.0 mg
Protein 7.7 g
Sodium 332.3 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1/2 Meat , 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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2 cup  cooked white rice
0 3/4 cup  Cheese, cheddar, sharp, reduced fat, finely shredded
0 3/4 cup  liquid egg substitute
1 tsp  dried dill weed
0 1/4 tsp  salt
1 each  medium garlic cloves
14 oz  Artichokes, hearts, frozen
0 3/4 cup  fat free milk
0 1/4 cup  fresh chopped green onion
1 tbsp  dijon mustard
0 1/4 tsp  white pepper
  1. Preheat oven to 350 degrees F.
  2. Spray a 9 inch pie plate with nonstick cooking spray.
  3. In a bowl, mix the rice, 1/4 cup of the cheese, 1/4 cup of the egg substitute, dill, salt, and garlic and press into the pie plate.
  4. Bake for 5 minutes, then add the artichokes on top of the rice crust.
  5. Sprinkle the remaining cheese evenly over the artichokes.
  6. Mix together the remaining 1/2 cup egg substitute, milk, green onions, mustard, and pepper and pour into pie plate.
  7. Bake for 50 minutes or until set. Let cool 5 minutes before cutting into 6 wedges.

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