Artichoke and Broccoli Quiche with a Barley Crust

  • Author: Julie (PB Fingers)
  • Cook Time: 60 minutes
  • Total Time: 60 minutes
  • Yield: 6 slices
  • Category: dinner, recipes


A combination of cooked pearled barley, egg whites, garlic and cheese ended up serving as my crust and I loved the dense, chewy texture.


  • 1 cup cooked pearled barley
  • 3/4 cup reduced-fat shredded cheese
  • 6 egg whites
  • 1 teaspoon garlic salt
  • 1 small garlic clove, diced
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 3/4 cup almond milk (regular milk will also work)
  • 1/4 cup chopped onion
  • 1 tablespoon Dijon mustard
  • 1 cup chopped broccoli florets
  • Salt and pepper, to taste


  1. Preheat oven to 350°.
  2. Combine barley, 1/4 cup cheese, 2 egg whites, garlic salt and garlic. Stir together and pour into a 9-inch pie plate coated with cooking spray. Bake for 5 minutes.
  3. Arrange artichoke quarters on bottom of barley crust and sprinkle evenly with remaining 1/2 cup cheese.
  4. Combine remaining four egg whites, milk, onion, mustard broccoli, salt and pepper and pour over cheese.
  5. Bake for 55 minutes or until set. Let cool for 5 minutes and cut into six wedges.