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Nutrition Facts
Serving Size 1 (233g) Recipe makes 4 servings
Calories 186
Calories from Fat 57		(30%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 652mg		27%
Potassium 694mg		19%
Total Carbohydrate 15.5g		5%
	Dietary Fiber 5.4g	21%
	Sugars 1.7g
Protein 18.8g		37%
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Artichoke and Smoked Gouda Crustless Quiche

Recipe #338177 | 42 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Brooke the Cook in WI
Nov 19, 2008

Simple and elegant quiche - wonderful low-calorie meal or appetizer.

SERVES 4 -6 (change servings and units)

Ingredients

1 (14 ounce) can artichoke hearts, drained well, patted dry and chopped
1 ounce parmesan cheese, shredded
1 ounce smoked gouda cheese, shredded
2-3 shallots, diced
2 egg whites, slightly beaten
1 cup egg substitute
1/2 cup skim milk
1/4 teaspoon cayenne pepper

Directions

1
Preheat oven to 350 and spray 9 inch pie plate with cooking spray.
2
Heat small skillet over medium-high heat and saute shallots until transparent. Set aside.
3
Layer drained/dried artichoke hearts in the bottom of pie plate.
4
Cover with parmesan and then gouda cheese.
5
Combine egg whites, egg substitute, skim milk and cayenne. Incorporate shallots and pour over artichoke/cheese into pie plate.
6
Bake for 32-34 minutes until eggs are set in the middle.
7
Turn broiler to High and broil 1-2 minutes until golden.
8
Let sit a few minutes before cutting.

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Featured Reviews for This Recipe

From: Kumquat the Cat's friend

On May 28, 2009

So outstanding! Can't fault this in any way, except for recommending some garlic as well. Really flavorful (and quite filling) despite being low fat. The only change I made was to add low fat milk instead of skim. BF requested I put this in my favorites cookbook, and I certainly couldn't disagree. Will certainly make this again, thanks so much Made for ZWT 5.

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From: bluemoon downunder

On Feb 4, 2009

Loved the fact that this was crustless, low in fat and still flavoursome. Even though there was a relatively low quantity of cheese, the particular cheeses added sufficient flavour and went beautifully with the the shallots and artichoke hearts. I did add 2 cloves of minced garlic, used black pepper rather than cayenne (personal taste preference) and added a good sprinkling of cumin in step 4. Thank you for sharing this recipe, Brooke, which we've enjoyed both warm and cold. Great for take-to-work lunches. Made for Newest Zaar Tag.

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