Crustless Artichoke Quiche
15
Minutes Prep Time
40
Minutes Cook Time
8
Servings
This delicious spin on quiche is a perfect pre-game meal.
INGREDIENTS
1 (14-ounce) can artichoke hearts
4 ounces fresh mushrooms, sliced
1 tablespoon melted reduced-calorie margarine
2 cups shredded Muenster cheese
4 eggs, beaten
1 cup skim milk
⅛ teaspoon pepper
¼ teaspoon basil
¼ to ½ teaspoon garlic powder
Paprika to taste
INSTRUCTIONS
Drain and chop the artichoke hearts. Place on a paper towel; squeeze until most of the moisture is absorbed. Arrange in a 9-inch quiche dish sprayed with nonstick cooking spray.
Sautée the mushrooms in the margarine in a skillet until tender; drain. Pour over the artichokes. Sprinkle with the cheese. Combine the eggs, skim milk, pepper, basil and garlic powder in a bowl and mix well. Pour over the cheese. Sprinkle with paprika.
Bake at 350 degrees for 30 to 40 minutes or until a knife inserted near the center comes out clean.
