Cajun Quiche In A Rice Crust - cooking recipe

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

Preparation

Preheat oven to 375.
Prechop onion, celery, red pepper, sausage (or kielbasa).
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.
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.
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.
Bake at 375 for 30 minutes or until center is set. Let stand 5 minutes before serving.
Enjoy!