Cajun Quiche in a Rice Crust

Ingredients

• Crust:
• 2 cups cooked long-grain white rice, cooled
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1 large egg
• Cooking spray
• 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
• Filling:
• 1/2 cup prechopped onion
• 1/2 cup prechopped celery
• 1/2 cup prechopped red bell pepper
• 1 teaspoon bottled minced garlic
• 3 ounces andouille sausage or kielbasa, chopped (about 2/3 cup)
• 3/4 cup egg substitute
• 1/4 cup plain fat-free yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce (such as Tabasco)
• 2 large egg whites
• 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese

Preparation

1. Preheat oven to 375°.
2. To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.
3. To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.