Cajun Quiche in a Rice Crust |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This recipe came from Cooking Light magazine, we aren't usually quiche fans but this was awsum! A tip: I like to put leftover cooked rice in the freezer, this way I always have precooked rice when I need it and I don't waste the leftovers. Also I add 1-2 tablespoons of Cajun seasoning to the egg mixture. Crust browns nicely! Hope you enjoy! Ingredients:
2 cups cooked white rice |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/2 teaspoon salt |
1 large egg, lightly beaten |
cooking spray |
1 ounce cheddar cheese, about 1/4 cup shredded |
1/2 cup onion (i use sweet onions, diced) |
1/2 cup celery, diced |
1/2 cup red bell pepper, diced |
1 teaspoon garlic, minced |
3 ounces andouille sausages (about 2/3 cup) or 3 ounces kielbasa, chopped (about 2/3 cup) |
3/4 cup egg substitute |
2 large egg whites, lightly beaten |
1/4 cup plain fat-free yogurt |
1/4 teaspoon salt |
1/4 teaspoon hot pepper sauce (such as tobasco or wing-it, to taste) |
1 ounce cheddar cheese, about 1/4 cup shredded |
Directions:
1. Preheat oven to 375.
2. Prechop onion, celery, red pepper, sausage (or kielbasa).
3. To prepare crust, combine first 5 ingredients in a bowl and mix well. Spread mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle crust evenly with 1/4 cup cheese.
4. To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 4 ingredients, saute 5 minutes. Spoon into prepared crust.
5. In a separate bowl combine egg substitute and next 4 ingredients, stir with a whisk until well blended. Pour egg mixture over veggie and sausage mixture in rice crust. Sprinkle with 1/4 cup cheese.
6. Bake at 375 for 30 minutes or until center is set. Let stand 5 minutes before serving.
7. Enjoy!
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