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Recipe of the Week


Cajun Quiche

  • 1/2 cup uncooked rice
  • 1 can (16 oz.) stewed tomatoes, undrained
  • 2 Tbsp. butter, divided
  • 1/2 cup (4 oz.) chopped chicken livers
  • 6 eggs, divided
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 cup 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 a medium 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 minutes.

In skillet over medium heat, cook chicken livers in 1 tablespoon of butter until tender but not brown, 1 to 2 minutes. Beat 1 egg. Stir in cooked rice and livers. Press mixture onto bottom and up sides of greased 9-inch pie plate, forming thick edge around rim. In same skillet cook celery, green pepper, and onion in remaining butter until tender, 3 to 5 minutes. Sprinkle into rice crust. Beat together remaining eggs, milk, and seasonings. Pour over vegetables. Bake in preheated 375 degrees F oven until knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving.

Servings: 6

Source:
American Egg Board

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