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 bread crumbs, 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.

Diabetic Exchanges:
1 Vegetable
3/4 Fat
1/4 Milk
1/2 Bread
1/2 Protein