Cajun Quiche RecipeOrigin: Cajun Period: Traditional |
Ingredients:
100g uncooked rice 
Cajun Quiche Preparation:Method:In a medium saucepan, stir together the rice and tomatoes. Bring to the boil then cover and cook over low heat until the rice is tender and the liquid has been absorbed (about 20 minutes). In a frying pan over medium heat cook the chicken livers in 1 tablespoon of the butter until soft and translucent (about 2 minutes). Beat 1 egg then stir-in the cooked rice and livers. Press the mixture onto the bottom and sides of a 22cm pie plate, forming a thick edge around the rim. Now cook the celery, green pepper and onion in the same pan you used for the livers. Cook for about 5 minutes or until tender. Sprinkle this into the rice crust. Now beat the remaining eggs, milk and seasonings together. Pour this mixture over the vegetables an place in an oven pre-heated to 190°C and cook for about 35 minutes or until the centre of the quiche has completely set. Allow five minutes for the quiche to cool before serving. |
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Other recipes with rice and tomatoes as primary ingredients: Liberian Rice and Peas Alligator in Sauce Piquante Kishke Yemiser W'et Dolmadakia Yalantzi Wagasi in Sauce Sake Chicken Etouffee Ragoût Béninoise Mhalbiya Jagacinda Vegetable Ndiwo Rice with Kombu Rys Moroccan Spiced Salmon on Lentils Cape Kedgeree Minestrone Risotto of Courgette, Feta Cheese and Sun-dried Tomatoes Brown Rice and Sesame-fried Vegetables Scottish Spring Soup Cajun Chicken Casserole Imoyo Eba Dolmadakia Tomato and Caramelized Onion Tarte Tatin Mexican Spanish Rice Beef in Bisort Leaves Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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