Artichoke and Olive Rice Quiche

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Artichoke and Olive Rice Quiche
1 cup leftover long-grain white rice
3/4 cup shredded cheddar cheese, divided
3/4 cup egg substitute, divided
1 tsp dill
1/4 tsp salt
Nonstick vegetable cooking spray
13 3/4-oz can water packed artichoke hearts, sliced
1 cup nonfat or 1% milk
1/4 cup sliced black olives
1/4 cup sliced green olives
6 crushed saltine crackers
Preheat oven to 350 degrees
Combine rice, 1/4 cup cheddar cheese, 1/4 cup egg substitute, dill and salt in a bowl. Mix well
Press into a deep-dish pie plate sprayed with nonstick vegetable cooking spray, forming a crust
Bake for 6 minutes
Arrange artichoke slices on the crust
Sprinkle artichoke with remaining 1/2 cup cheese
Combine 1/2 cup egg substitute, milk, sliced black and green olives in a bowl
Pour mixture over artichoke and cheese
Sprinkle with crushed crackers
Return to oven and bake 40 to 45 minutes. Makes 4 servings.

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