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As I’ve mentioned before, I’m not so much of a great recipe innovator as a good recipe follower, so when I make up something that turns out well (even if it is a Frankenstein’s monster of cobbled together existing recipes) I feel like doing a victory booty shake.
This recipe started as a Cajun Quiche with sausage and hot sauce and that kind of thing. While I do like the Gimmie Lean soy sausage (despite its unnerving gooey-ness), I was looking for a recipe that would use the squash my garden has been popping out like inflammatory statements from Anne Coulter’s face opening as well as some of the bounty from my overflowing CSA bag.
What’s so great about this recipe is that the veggies (and cheese) are completely interchangeable – sauté about 3 cups of any veggie and follow the rest of the recipe as is.
Enjoy!
2 cup long-grain brown rice; cooked, cooled
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Salt
1 egg
1/2 cup cheddar cheese; shredded, divided
1/2 cup onion; chopped
3 clove garlic; minced
1/2 cup mushroom; sliced
1/2 cup red bell peppers; chopped
1 cup yellow squash; sliced
1 tomato; sliced
1/4 cup basil (fresh); chiffonade
2 eggs
4 egg whites
1/4 cup plain yogurt, fat free
1/4 teaspoon Salt
Preheat to 375.
Combine rice through egg, pressing into a 9 - inch pie plate coated with cooking spray. Sprinkle bottom evenly with 1/4 cup cheddar. Bake 5 minutes.
Heat skillet coated with cooking spray. Sauté onion and garlic until fragrant. Add mushrooms, peppers and squash and sauté until tender-crisp.
Arrange sliced tomato in bottom of rice crust; top with basil then sautéed veggies. Whisk together remaining eggs, whites, yogurt and salt and pour over veggies. Sprinkle with remaining 1/4 cup cheddar.
Bake for 30 minutes or until center is set. Let stand 5 minutes before serving.
Contributor: modified from Cooking Light
Yield: 4 servings
Preparation Time: 1:00