Monday, July 7, 2008

Real men should eat quiche

Matt used to enjoy quiche for dinner once in a while. And seeing as how I could buy a pre-made one at the grocery store and just pop it in the oven, I was a fan too.

Why do I say "used to" you ask?

I had been buying nothing but spinach quiches for quite a while when I decided to try a Quiche Lorraine. Matt did not like this bacon monstrosity. I'm sure they can be very good, but for whatever reason, the one I served was not. Needless to say, this put him off of all quiches for quite a while.

When I came across this recipe, I hesitated trying it due to the current quiche ban. But I crossed the picket line and served up a winner.

Cajun Quiche in a Rice Crust

For the 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

For the filling:
1/2 cup prechopped onion
1/2 cup prechopped celery
1/2 cup prechopped red bell pepper
1 teaspoon bottled 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

Preheat oven to 375°.

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.

To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 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.

No comments:

Post a Comment