Cajun Quiche in a Rice Crust
photo by Redsie
- Ready In:
- 50mins
- Ingredients:
- 18
- Yields:
-
1 pie
- Serves:
- 4
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
- Preheat oven to 375.
- Prechop onion, celery, red pepper, sausage (or kielbasa).
- 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.
- 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.
- 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.
- Bake at 375 for 30 minutes or until center is set. Let stand 5 minutes before serving.
- Enjoy!
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