Recipe for cooking cajun quiche

Recipes from Cajun Country :: Cajun Breakfast Recipes

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

In med. saucepan, stir together rice and tomatoes. Bring to boiling. Cover and cook over low heat until rice is tender and liquid is absorbed, 15 to 20 mins.

In skillet over med. heat, cook chicken livers in 1 Tbsp. of butter until tender but not brown, 1 to 2 mins.

Beat 1 egg. Stir in cooked rice and livers. Press mixture onto bottom and up sides of greased 9-in. pie plate, forming thick edge around rim. In same skillet cook celery, green pepper, and onion in remaining butter until tender, 3 to 5 mins. Sprinkle and distribute into rice crust. Beat together remaining eggs, milk, and seasonings. Pour over vegetables. Bake in preheated 375 degree F oven until knife inserted near center comes out clean, about 30 to 40 mins. Let stand 5 mins. before serving.

Yield: 6 servings.