Cajun Quiche in a Rice Crust

Total Time
Prep 20 mins
Cook 30 mins

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 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!
Most Helpful

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!!

Prana Princess February 03, 2011

I really liked this quiche. The rice crust was really good and added nice texture. I used a total of 4 eggs instead of the all the eggs listed in various forms. I used one egg for the rice crust and then another 3 for the top layer. Worked out great!

invictus November 20, 2009

LOVED this quiche!! It tasted good and it looked great! Didn't add any celery but added more bell pepper. Used spicy sausages that I grilled on the BBQ beforehand. Thanks for a great recipe! ;)

Redsie May 21, 2009