Artichoke & Red Pepper Quiche

[Guest guest]

Artichoke & Red Pepper Quiche

 

2 Tbls. plus 1 tsp. margarine

1 tsp. finely chopped garlic

1/2 cup chopped onions

1 small red pepper, chopped (about 1 cup)

1 can (12 oz.) artichoke hearts in water, drained and

cut in half

3/4 cup bread crumbs or seasoned breadcrumbs

1 tsp. baking powder

1 Tbls. grated Parmesan cheese (fresh is best)

1 Tbls. chopped fresh basil, or 1 tsp. dried

1/8 tsp. cayenne

1 cup frozen egg substitute, thawed

1-1/2 cup skim milk

 

Preheat oven to 375°. 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.

 

 

 

______________________________\

____

Want to start your own business?

Learn how on Small Business.

http://smallbusiness./r-index