Cajun Quiche in a Rice Crust

Description: This recipe came from Cooking Light magazine, we aren't usually quiche fans but this was awsum! A tip: I like to put leftover cooked rice in the freezer, this way I always have precooked rice when I need it and I don't waste the leftovers. Also I add 1-2 tablespoons of Cajun seasoning to the egg mixture. Crust browns nicely! Hope you enjoy!

Ingredients:

• 2 cups cooked white rice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• cooking spray
• 1 ounce cheddar cheese, about 1/4 cup shredded
• 1/2 cup onion (I use sweet onions, diced)
• 1/2 cup celery, diced
• 1/2 cup red bell pepper, diced
• 1 teaspoon garlic, minced
• 3 ounces andouille sausages (about 2/3 cup) or 3 ounces kielbasa, chopped (about 2/3 cup)
• 3/4 cup egg substitute
• 2 large egg whites, lightly beaten
• 1/4 cup plain fat-free yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce (such as Tobasco or Wing-It, to taste)
• 1 ounce cheddar cheese, about 1/4 cup shredded

Steps:

1. Preheat oven to 375.
2. Prechop onion, celery, red pepper, sausage (or kielbasa).
3. To prepare crust, combine first 5 ingredients in a bowl and mix well. Spread mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle crust evenly with 1/4 cup cheese.
4. To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 4 ingredients, saute 5 minutes. Spoon into prepared crust.
5. In a separate bowl combine egg substitute and next 4 ingredients, stir with a whisk until well blended. Pour egg mixture over veggie and sausage mixture in rice crust. Sprinkle with 1/4 cup cheese.
6. Bake at 375 for 30 minutes or until center is set. Let stand 5 minutes before serving.
7. Enjoy!