Deep Dish Artichoke And Red Pepper Quiche

Recipe Ingredients

2 tablespoons	30ml	Reduced-fat margarine - plus
1 teaspoon	5ml	Reduced-fat margarine
1 teaspoon	5ml	Finely-chopped garlic
1/2 cup	31g / 1.1oz	Chopped onions
1 cup	146g / 5.1oz	Red pepper - chopped (abt 1 cup) (small)
1		Artichoke hearts in water - (12 oz) - drained, and
		Cut in half
3/4 cup	109g / 3.8oz	Bread crumbs or seasoned breadcrumbs
1 teaspoon	5ml	Baking powder
1 tablespoon	15ml	Grated Parmesan cheese
1 tablespoon	15ml	Chopped fresh basil
		= (or 1 tspn dried basil)
1/8 teaspoon	0.6ml	Cayenne
1 cup	198g / 7oz	Frozen egg substitute - thawed
1 1/2 cups	355ml	Skim milk

Recipe Instructions

Preheat oven to 375 degrees. 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.

This recipe yields 6 servings.

Source:
Breakfast Recipes at http://www.fabulousfoods.com

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