Artichoke Quiche

Serving Size : 8
Points: 1.5 Per Serving
-------- ------------ --------------------------------
1 serving cooking spray
2 tsp olive oil
1 medium onion -- red, thinly sliced
13 3/4 oz canned artichoke hearts -- quartered
1/2 tsp dried tarragon
1 cup soy milk -- regular
2 large eggs -- lightly beaten
2 large egg whites -- lightly beaten
3 oz fat-free mozzarella cheese -- grated
1 tsp lemon zest
salt & freshly ground pepper -- to taste

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

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.

Meanwhile, whisk together milk, eggs, egg whites, 1/2 cup of cheese, zest, salt
and pepper. Pour into prepared pie plate. Scatter onion mixture evenly over egg
mixture. Sprinkle with remaining 1/4 cup of cheese.
To bake quiche, create a water bath: Set a large sheet pan with sides on a flat
surface. Place pie plate on sheet pan. Pour hot water around the pie plate so it
goes 1/2 inch up the sides of the pie plate (do not get water on the quiche).
Carefully lift sheet pan and pie plate together and place in oven. Bake in water
bath until set in center, about 45 minutes.

To remove pie plate from water bath, slide 2 large spatulas under pie plate and
remove pie plate from oven (make sure to wear oven mitts). Leave sheet pan in
oven so water can cool once quiche is finished baking.

Turn oven to broil. Broil quiche 3 inches from heat until golden brown, about 2
minutes. Cool 5 minutes. Cut into 8 slices.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 80 Calories; 3g Fat (32.4% calories from
fat); 8g Protein; 5g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 237mg
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates.