Rice quiche
easy
50 mins
50 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 250 g Mushrooms
- 75 g shiitake mushrooms
- 1 big red pepper
- 2 TABLESPOONS Butter
- 7-10 Tbsp Pepper
- 250 g Whipped cream
- 7-10 Tbsp dried herbs of Provence
- 7-10 Tbsp Curry
- 40 g Breakfast bacon in slices
- 4 Eggs (size M)
- 1 small piece of ginger tuber
- 1 collar Chives
- 250 g Schmand
Directions
- 1
Cook the rice in salt water for about 20 minutes, then drain. In the meantime clean and wash the mushrooms, possibly halve them depending on their size. Clean, wash and cut the bell peppers into strips.
- 2
Melt 1 tablespoon of butter. Sauté the mushrooms in it. Season with salt and pepper. Deglaze with cream, bring to the boil briefly, season with dried herbs and allow to cool slightly. Melt 1 tablespoon butter.
- 3
Sauté the peppers briefly in it. Add rice, dust with curry and toss briefly. Also let cool down briefly. Cut bacon into pieces, whisk eggs. Mix all prepared ingredients and fill into a quiche tin.
- 4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. In the meantime, peel the ginger and chop very finely. Wash the chives and cut into small rolls.
- 5
Mix both with sour cream and season with salt and pepper. Serve the quiche as cake pieces with 1 blob of sour cream each.
Nutrition Facts
340 kcal
24 g
24 g
9 g
More Delicious Recipes
