Cajun Quiche in a Rice Crust

READY IN: 50mins
Recipe by Blue Skies

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!

Top Review by Prana Princess

This is the first quiche I've ever made & I have to say it was AWESOME! Even my picky 7 year old loved it and my DH declared it a keeper. Thanks for posting!!

Ingredients Nutrition


  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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