Source: dLife

Eggs, artichokes and seasoning in a rice crust.

Servings

2.0
2 cup  cooked white rice 0.75
0 3/4 cup  Cheese, cheddar, sharp, reduced fat, finely shredded 0.75
0 3/4 cup  liquid egg substitute 1.0
1 tsp  dried dill weed 0.25
0 1/4 tsp  salt 1.0
1 each  medium garlic cloves 14.0
14 oz  Artichokes, hearts, frozen 0.75
0 3/4 cup  fat free milk 0.25
0 1/4 cup  fresh chopped green onion 1.0
1 tbsp  dijon mustard 0.25
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.