Artichoke Quiche
Yield: 8 Servings

3 sl whole wheat bread
1 tbsp olive oil
1 tsp dried thyme
1/4 tsp paprika
2 cups dry-curd cottage cheese
1/2 cup egg substitute
2 tbsp grated sapsago or parmesan cheese
12 oz cooked artichoke hearts

Pulverize the bread in a blender or food processor. Transfer to a medium bowl. Add the oil, thyme and paprika. Press into the bottom and up the sides of a 9-inch pie plate. Bake at 400 degrees F for 7 minutes. In a food processor, puree the cottage cheese, egg substitute and Sapsago or Parmesan. Transfer to a large bowl. Pat the artichokes dry with paper towels. Cut the hearts into bit-size pieces. Stir into the cheese mixture. Pour into the pie shell. Bake at 350 degrees F for 30 minutes, or until a knife inserted in the center comes out clean. To serve, cut into thin slices. Serves 8.

Artichoke Quiche From Lake Oswego
Yield: 6 Servings
Source: Rave Revues, Lakewood Center Associates to benefit the Lakewood Center for
the Arts, Lake Oswego, Oregon (1986).

1 one (10 inch) unbaked pie shell
14 oz artichokes, canned, water packed
3 eggs
8 oz neutchatel cheese, softened
1 cup low-fat cottage cheese
3/4 cup buttermilk
2 inch cube white cheese, grated (munster; swiss or mozzarella)
1 tsp salt
1/4 tsp thyme
1/4 tsp white pepper
1/4 tsp beau monde seasoning
6 slices lean bacon, cooked and crumbled

Drain artichokes, cut in quarters. Beat eggs; add Neufchatel, cottage cheese and buttermilk. Add grated cheese. Stir in seasonings and crumbled bacon. Place artichokes in bottom of pie shell; pour cheese mixture over artichokes. Bake at 375 for 50 to 60 minutes or until toothpick comes out clean. Serves 4 to 6