Name: Artichoke and Broccoli Quiche with a Barley Crust
Cook time: 1 h
Total time: 1 h
Ingredients: 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

Description

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

Ingredients

Scale

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

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Instructions

Preheat oven to 350°.
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.
Arrange artichoke quarters on bottom of barley crust and sprinkle evenly with remaining 1/2 cup cheese.
Combine remaining four egg whites, milk, onion, mustard broccoli, salt and pepper and pour over cheese.
Bake for 55 minutes or until set. Let cool for 5 minutes and cut into six wedges.