ARTICHOKE-BASIL QUICHE WITH RICE CRUST

"The rice crust for this quiche offers a low-fat alternative to a standard pastry crust."

FOR THE RICE CRUST:
2 cups cooked brown rice (cooked without salt)
1 1/4 cups (5 oz) shredded mozzarella cheese, divided use
1 egg white, lightly beaten
1/4 tsp dried dillweed
vegetable cooking spray
FOR THE FILLING:
1 tsp margarine
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
1 garlic clove, minced
1/2 cup fresh basil, shredded
1 (14 oz) can artichoke hearts, drained and sliced
1 cup evaporated skimmed milk
1 tsp dried thyme
2 eggs
fresh basil sprigs (optional)

Preheat oven to 350 degrees F.

TO MAKE THE RICE CRUST:
Combine rice, 1/4 cup mozzarella cheese, egg white, and dillweed in a bowl, stirring well. Spread rice mixture in bottom and up sides of a 9-inch pie plate coated with cooking spray.

Bake at 350 degrees F for 5 minutes. Set aside.

TO PREPARE THE FILLING:
Melt margarine in a small nonstick skillet over medium-high heat. Add red pepper, green onions and garlic; saute until vegetables are tender.

Stir in shredded basil; spread over prepared crust. Sprinkle with remaining 1 cup cheese. Arrange artichoke slices over cheese.

Combine milk, thyme and eggs in container of an electric blender; cover and process until smooth. Pour over vegetables.

Bake at 350 degrees F for 1 hour or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.

Garnish with fresh basil sprigs, if desired.

Servings: 6
Source: Cooking Light Yearbook, 1995