Recipes   Deep Dish Artichoke And Red Pepper Quiche Recipe

Deep Dish Artichoke and Red Pepper Quiche

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Recipe for Diabetic Friendly Artichoke and Red Pepper Quiche. This quick to fix recipe is perfect for brunch, lunch, or a light dinner.

Ingredients

  • 2 tablespoons plus 1 teaspoon reduced fat margarine
  • 1 teaspoon finely chopped garlic
  • 1/2 cup chopped onions
  • 1 small red pepper, chopped (about 1 cup)
  • 1 can (12 ounces) artichoke hearts in water, drained and cut in half
  • 3/4 cup bread crumbs or seasoned bread crumbs
  • 1 teaspoon baking powder
  • 1 tablespoon grated Parmesan cheese (fresh is best)
  • 1 tablespoon chopped fresh basil, or 1 teaspoon dried
  • 1/8 teaspoons cayenne
  • 1 cup frozen egg substitute, thawed
  • 1 1/2 cups skim milk

Directions

  1. Preheat oven to 375°.
  2. Spray a 9-inch pie plate with nonstick cooking spray; set aside.
  3. 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.
  4. 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.
  5. Bake 30 minutes, or until quiche is puffed and golden.
  6. Diabetic Exchanges: 1 Vegetable 3/4 Fat 1/4 Milk 1/2 Bread 1/2 Protein

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