Friday, January 13, 2006

Keeping with the spicy theme....

Quiche, a savory pie usually filled with eggs, milk, and many different fillings, is usually baked in a pastry type shell. The one I made tonight for dinner has an interesting twist for the crust.

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.


  1. Hi Joe.

    I jus dog-eared this recipe at work during lunch. I too was planning to use brown rice. Whole grains whenever possible, of course. :)

  2. hahah! I see I am right!

    That is a yummy looking quiche though Joe, Good job :)

  3. yum, that looks really good. Would have never thought about using rice at a crust. great idea!! I would have to down grade the spiciness though, just can't handle it!

    you take such great food pictures, what pointers can you give me?

  4. Alysha - Let me know if you make this, I agree with the whole grains part!

    Clare - Thanks ;-)

    Christina - Hmm, I am far from the expert on pictures - but if I can think of something that would help I'll send you a note!