Cajun Quiche in a Rice Crust has a crisp, crunchy crust made from cooked rice. I used a brown and wild rice blend to give a bit more nutty flavor. Cooled rice is held together by mixing it with an egg, some seasonings and then easily pressed onto the bottom and up the sides of a pie dish. A bit of sharp cheese is placed on top of the crust before the filling is added. Veggies and smoky andouille sausage are briefly sautéed and then added on top of the cheese. Eggs, egg whites and sour cream form the base custard-like filling and is poured on to the sausage mixture. This is then baked until puffed and golden brown on top and the eggs firm up into a creamy and spicy pie. The crust holds together well and cuts cleanly.
Cajun Quiche in a Rice Crust