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Artichoke Cheddar Strata Recipe
|Vegetable cooking spray||1|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Whole wheat bread slice||3 , cubed|
|Shredded reduced fat cheddar cheese||3 Ounce (3/4 Cup)|
|Canned artichoke hearts||14 Ounce, drained and quartered (1 Can)|
|Sliced pimiento||4 Ounce, drained (1 Jar)|
|Frozen egg substitute||3⁄4 Cup (12 tbs), thawed|
|Evaporated skimmed milk||12 Ounce (1 Can)|
|Dry mustard||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1352 Calories from Fat 405
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 15.2 g76%
Trans Fat 0 g
Cholesterol 123.2 mg
Sodium 2309.9 mg96.2%
Total Carbohydrates 151 g50.2%
Dietary Fiber 30.3 g121.2%
Sugars 68.3 g
Protein 93 g186.3%
Vitamin A 187.8% Vitamin C 312.9%
Calcium 222.7% Iron 86.9%
*Based on a 2000 Calorie diet
Place over medium heat until margarine melts.
Add chopped green onions; saute 3 to 4 minutes or until tender.
Remove from heat, and set aside.
Arrange half of bread cubes in a 9-inch quiche dish coated with cooking spray.
Top with half of cheese, half of artichokes, half of green onions, and half of pimiento.
Repeat layers with remaining bread cubes, cheese, artichokes, green onions, and pimiento.
Combine egg substitute and next 3 ingredients; stir well.
Pour over mixture in quiche dish.
Cover and chill at least 3 hours or overnight.
Let stand at room temperature 30 minutes.
Bake, uncovered, at 350° for 1 hour or until set.