Cajun Quiche

2013-01-06
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Ingredients

  • 1/2 cup uncooked rice
  • 1 (16 ounce) can stewed tomatoes, undrained
  • 2 tablespoons butter, divided
  • 1/2 cup (4 ounces) chopped chicken livers
  • 6 eggs, divided
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1 cup skim or low-fat milk
  • 1 teaspoon garlic salt
  • 3/4 teaspoon basil leaves, crushed
  • 3/4 teaspoon thyme leaves
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground black pepper

Method

Step 1

In medium saucepan, stir together rice and tomatoes.

Step 2

Bring to boiling.

Step 3

Cover and cook over low heat until rice is tender and liquid is absorbed, 15 to 20 minutes.

Step 4

In skillet over medium heat, cook chicken livers in 1 tablespoon of butter until tender but not brown, 1 to 2 minutes.

Step 5

Beat 1 egg.

Step 6

Stir in cooked rice and livers.

Step 7

Press mixture onto bottom and up sides of greased 9-inch pie plate, forming thick edge around rim.

Step 8

In same skillet cook celery, green pepper, and onion in remaining butter until tender, 3 to 5 minutes.

Step 9

Sprinkle into rice crust.

Step 10

Beat together remaining eggs, milk, and seasonings.

Step 11

Pour over vegetables.

Step 12

Bake in preheated 375 degree F oven until knife inserted near center comes out clean, about 30 to 40 minutes.

Step 13

Let stand 5 minutes before serving.

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