Artichoke and Smoked Gouda Crustless Quiche

Brooke the Cook in WI's Note:

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

• Total Time: 42 mins
• Prep Time: 10 mins
• Cook Time: 32 mins

Ingredients:

Servings: 4

• 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.

Reviews

[JuliJ]

This is the best quiche I have ever had! It was really delicious. I used real eggs; 4 eggs worked well for the 1 cup of egg substitute. I loved the cayenne pepper in there as it gave just a tiny kick of heat. It all came together to make the perfect quiche. Thanks for the recipe!

[Kumquat the Cat's friend]

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.

[bluemoon downunder]

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.