I love this recipe for how well it uses up left over rice (from delivery chinese food), hot links and veggies!
I usually make it with boxed egg whites, but you can go with fresh egg whites, combination of eggs or the like. I also have used whipped cottage cheese in place of sour cream as well. It is a very versatile recipe. Trade in and out different veggies to make it yours!
This most recent endevour we had loft over basic fried rice, so that made it even more intersting!
Cajun Quiche in a Rice Crust
April 9, 2024
Persons
4
Serving Size
1/4 pie
Prep Time
20 minutes
Total Time
20 minutes
Notes
Option: use 1/4 cup whipped cottage cheese in place of sour cream.
Ingredients
Crust
- 2 cups cooked long-grain white rice, cooled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 cup cheddar cheese
- 1 large egg
- Cooking spray
Filling:
- 1/2 cup prechopped onion
- 1/2 cup prechopped red bell pepper
- 2 cloves minced garlic
- 3 ounces andouille sausage or kielbasa, 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
Instructions
- Preheat oven to 375°.
Crust
- Ccombine rice, garlic powder, onion powder, 1/2 teaspoon salt, 1/4 cup cheddar cheese, and 1 egg.
- Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray.
Filling
- Heat a medium nonstick skillet over medium-high heat.
- Add sausage.
- Once cooked, remove from pain, and drain on paper towel
- Add onion, red bell pepper, and garli; sauté 5 minutes.
- Spoon mixture evenly into prepared rice crust.
- Combine the egg substitute, fat-free yogurt, 1/4 cup cheddar cheese, salt, hot pepper sauce, and egg whites;
- Stir with a whisk until well blended.
- Pour egg substitute mixture over sausage mixture.
- Bake at 375° for 30-45 minutes or until the center is set.
- Let stand 5 minutes before serving.
