Cajun Quiche in a Rice Crust

Another CL adaption!

Cajun Quiche in a Rice Crust

Ingredients:

  • Crust:
  • 2 cups cooked long-grain white rice, cooled
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 large egg
  • Cooking spray
  • 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese $
  • Filling:
  • 1/2 cup prechopped onion
  • 1/2 cup prechopped red bell pepper
  • 1 teaspoon bottled minced garlic
  • 1 hot link, chopped (about 2/3 cup)
  • 3/4 cup egg substitute
  • 1/4 cup plain fat-free yogurt
  • 1/4 teaspoon salt
  • 1-4 teaspoon hot pepper sauce (such as Tabasco)
  • 2 large egg whites
  • 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese $

Preparation

  1. Preheat oven to 375°.
  2. To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.
  3. To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 3 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.
I would definitely use less rice next time – i love the combo of the garlic and onion powder in the rice! But i think the bottom and sides could definitely be less thick and it still be tasty!

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