Cajun Quiche in a Rice Crust

Cajun Quiche in a Rice Crust

Crust -
2 cups cooked brown and wild rice blend (about 2/3 cup dry)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 large egg
1 ounce shredded sharp white cheddar cheese

Filling -
1 teaspoon olive oil
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup chopped red bell pepper
1 teaspoon minced garlic
6 ounces andouille sausage, chopped
2 eggs
1/4 cup egg substitute
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
2 large egg whites
1 ounce shredded sharp white cheddar cheese

Preheat oven to 375

In a medium bowl, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9" pie pan coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheese.

Heat a medium skillet over medium-high heat and add olive oil. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Whisk together the 2 eggs, egg substitute, sour cream, salt, hot pepper sauce, and egg whites in a medium bowl. Pour egg mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheese. Bake for 30-35 minutes or until the center is set. Let stand 5 minutes before cutting.