Artichoke Quiche

2 c Cooked Long-Grain Brown Rice
3/4 c Mozzarella Cheese; Part Skim Milk, Shredded
1 ts Dried Dill
1 lg Egg; Lightly Beaten
Vegetable Cooking Spray
14 oz Artichoke Hearts; Quartered
3/4 c Skim Milk
1/4 c Thinly Sliced Green Onions
2 ts Dijon Mustard
1/4 ts White Pepper
2 lg Eggs; Lightly Beaten

Combine the rice, 1/4 cup cheese, dill, and 1 egg in a small bowl, and stir well. Press the mixture into a 9 inch pie plate coated with cooking spray. Bake at 350? for 5 minutes; set aside. Arrange the artichokes in the rice shell; sprinkle with 1/2 cup cheese. Combine milk and remaining ingredients in a small bowl; stir well. Pour over cheese. Bake at 350? for 50 minutes or until set. Let stand for 5 minutes; serve warm.

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