Rice pudding quiche with fruit compote

Name: Rice pudding quiche with fruit compote
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 200 g Flour; 1/2 TEASPOON Baking Powder; 100 g Butter; 100 g Sugar; 7-10 Tbsp Salt; 3 Eggs (size M); 1/2 l Milk; 125 g Rice Pudding; 1/2 TEASPOON Cinnamon; 7-10 Tbsp grated rind of 1 untreated lemon; 1 glass (720 ml) Morello cherries; 1 can(s) (314 ml) Mandarin Oranges; 1 TEASPOON Cornstarch; 2 packages Sauce powder "Vanilla flavor; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

200 g Flour
1/2 TEASPOON Baking Powder
100 g Butter
100 g Sugar
7-10 Tbsp Salt
3 Eggs (size M)
1/2 l Milk
125 g Rice Pudding
1/2 TEASPOON Cinnamon
7-10 Tbsp grated rind of 1 untreated lemon
1 glass (720 ml) Morello cherries
1 can(s) (314 ml) Mandarin Oranges
1 TEASPOON Cornstarch
2 packages Sauce powder "Vanilla flavor
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Knead flour, baking powder, butter, 50 g sugar, 1 pinch of salt and 1 egg with the dough hooks of a hand mixer to a smooth dough. Wrap in foil and put in the fridge for about 2 hours. For the rice pudding bring milk, 20 g sugar and rice to the boil. Cover and let it swell for about 40 minutes at low heat. Let the rice pudding cool down a little. Separate 2 eggs.
2
Beat the egg yolks, 30 g sugar, cinnamon and lemon zest until creamy with the whisks of a hand mixer. Drain the fruit on a sieve and 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. Grease a flat, ovenproof dish (26 cm Ø). Roll out the dough to 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. Pour the rice pudding filling onto the dough. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. For the compote, stir the sauce powder into the fruit juice with a whisk.
3
Grease a flat, ovenproof dish (26 cm Ø). Roll out the dough to 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. Pour the rice pudding filling onto the dough. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. For the compote, stir the sauce powder into the fruit juice with a whisk. Fold in the remaining fruit. Dust the quiche with icing sugar and serve with the compote
4
1 1/4 hours waiting time