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Artichoke Mushroom Quiche




Source of Recipe


Q&ER


List of Ingredients




1 9oz pkg frozen artichoke hearts
2 tablespoons reduced-calorie Italian dressing
1/2 pound fresh mushrooms
vegetable cooking spray
1/2 cup fine, dry breadcrumbs
1/2 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/4 cup shredded 40% less fat Cheddar cheese
1/4 cup shredded part-skim mizzarella cheese
1 cup skim milk
2 eggs -- beaten
1/8 teaspoon ground white pepper
2 tablespoons grated Parmesan cheese
dash ground red pepper




Recipe



Cook artichoke hearts according to package directions, omitting salt. Drain well; press artichoke hearts between paper towels to remove excess moisture.
Position knife blade in food proecessor bowl, add artichoke hearts. Top with cover, and process until finely chopped.
Combine artichoke hearts and dressing in a bowl, stirring well.
Cover and chill at least 3 hours.
Position knife blade in food processor bowl; add mushrooms.
Top with cover, and process until minced.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add mushrooms, saute 15 minutes or until liquid evaporates, stirring frequently.
Remove from heat; stir in breadcrumbs and next 3 ingredients.
Firmly press mushroom mixture evenly over bottom and up sides of a 9-inch pieplate that has been coated with cooking spray.
Bake at 350 degrees for 8 to 10 minutes or until dry.
Spoon artichoke mixture into mushroom shell, spread evenly.
Sprinkle shredded cheeses evenly over artichoke mixture.
Combine milk, eggs, and white pepper.
Pour milk mixture over artichoke-cheese mixture.
Sprinkle Parmesan cheese and red pepper evenly over milk mixture.
Bake at 350 degrees for 35 minutes or until set.
Let stand 10 minutes before serving.


SERVES 6