Artichoke Quiche


2 tsp olive oil                                          1/4 tsp black pepper            1 tsp lemon peel
1/2 tsp dried tarragon                               1/2 tsp table salt                 1 cup(s) regular soy milk
2 large egg(s), lightly beaten                     2 large egg white(s), lightly beaten
1 medium onion(s), red, thinly sliced        13 3/4 oz canned artichoke hearts, quartered
3 slice(s) regular soy cheese, mozzarella-style, grated (about 3/4 cup)


1.        Heat oven to 350°F. Coat a 9-inch pie plate with cooking spray. Boil 4 cups water.

2.        Heat oil in a medium skillet over medium-high heat. Cook onion until softened, about 5 minutes. Add artichoke hearts and tarragon. Cook until artichokes are heated through, about 2 minutes.

3.        Meanwhile, whisk together milk, eggs, egg whites, 1/2 cup cheese, zest, salt and pepper. Pour into prepared pie plate. Scatter onion mixture evenly over egg mixture. Sprinkle with remaining 1/4 cup cheese.

4.        Set a large sheet pan with sides on a flat surface. Place pie plate on top. Pour in hot water to 1/2 inch up sides of pie plate (do not get water on quiche). Bake in water bath until set in center, about 45 minutes. Remove pie plate from water bath with 2 large spatulas while baking sheet is still in oven (to prevent water scalding). Turn oven to broil. Broil quiche 3 inches from heat until golden brown, about 2 minutes.

5.        Cool 5 minutes. Cut into 12 slices.


Serves | 12
POINTS per serving | 2


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