Rice quiche

Name: Rice quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 medium onion; 1–2 Garlic cloves; 20 g Butter or margarine; 250 g Risotto Rice; 150 ml dry white wine; 600 ml Vegetable broth; 250 g Mushrooms; 1 (approx. 250 g) red pepper; 250 g Leeks (leek); 200 g Leberkäse (sliced); 2-3 stem(s) Thyme; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Gouda cheese; 1 egg (size M); 4-5 Tbsp Milk; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 medium onion
1–2 Garlic cloves
20 g Butter or margarine
250 g Risotto Rice
150 ml dry white wine
600 ml Vegetable broth
250 g Mushrooms
1 (approx. 250 g) red pepper
250 g Leeks (leek)
200 g Leberkäse (sliced)
2-3 stem(s) Thyme
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Gouda cheese
1 egg (size M)
4-5 Tbsp Milk
7-10 Tbsp Fat and breadcrumbs

Directions

1
Peel onion and garlic. Chop the onion finely, chop the garlic. Heat the fat in a pot. Fry onion and garlic in it. Add rice, sweat briefly while stirring and deglaze with white wine.
2
Heat up the stock, add little by little, stirring from time to time. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
3
Clean and clean the mushrooms and cut them into slices. Halve, clean, wash and cut the peppers into thin strips. Leek clean, wash and cut into rings. Halve meatloaf and cut into strips.
4
Wash thyme, shake dry, remove leaves and chop finely.
5
Heat 1 tablespoon of oil in a large coated frying pan. Sauté the meat loaf briefly while turning and remove. Add 2 tbsp. oil to the pan. Fry the mushrooms, peppers and leek for 5-6 minutes, turning them over.
6
Add meatloaf and thyme and season with salt and pepper.
7
Grate cheese. Stir about 2/3 cheese into the risotto, season with salt and pepper. Fold about half of the vegetable mixture into the rice and let it cool down for about 10 minutes. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs.
8
Put the rice into the form and smooth it down. Spread the rest of the vegetable mixture on top. Whisk egg and milk, season with a little salt and pepper, pour over the vegetables and sprinkle with remaining cheese. Quiche in the preheated oven on the 2nd shelf.
9
Bake from below (electric oven: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Remove, remove from the rim and serve immediately.