rice pudding quiche with compote
easy
75 mins
75 mins
Ingredients
- 200 g Flour
- 100 g Butter or margarine
- 50 g Sugar
- 1 pinch Salt
- 1 egg (size M)
- 1/2 TEASPOON Baking Powder
- 7-10 Tbsp Cling film
- 1/2 l Milk
- 50 g Sugar
- 125 g Rice Pudding
- 2 Eggs
- 1/2 TEASPOON Cinnamon
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 glass (680 ml; separation weight: 460 g) Morello cherries
- 1 jar(s) (314 ml, separation weight: 175 g) Mandarin Oranges
- 1 TEASPOON Cornstarch
- 1 pinch Salt
- 2 packs Sauce powder "Vanilla flavor
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
Directions
- 1
For the shortcrust pastry, put all the ingredients in a bowl. Knead to a smooth dough with the dough hooks of a hand mixer. Wrap in foil and put in the fridge for two hours.
- 2
For the rice pudding, boil milk, 20 grams of sugar and rice. Cover and allow to swell for 40 minutes at low heat. Let the rice pudding cool down a bit. Separate the eggs. Beat the egg yolks with the remaining sugar, cinnamon and lemon zest until creamy with the whisks of a hand mixer.
- 3
Drain the fruit on a sieve, collect the juice. Stir rice pudding and starch into the egg yolk mixture. Beat the egg white with salt until very stiff. Carefully fold the egg white and half of the fruit into the rice mixture.
- 4
Grease a flat, ovenproof dish (26 cm Ø). Roll out the dough into a circle (approx. 30 cm Ø) on a floured work surface. Place in the mould, press the rim and prick the base several times with a fork.
- 5
Add the rice pudding filling to the dough. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35 minutes. For the compote, add sauce powder to the fruit juice while stirring and stir until smooth. Fold in the rest of the fruit.
- 6
Dust the quiche with icing sugar and serve with the compote. Makes 14 pieces.
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