Rice quiche with mushrooms

Name: Rice quiche with mushrooms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 200 g Natural/whole grain rice; 7-10 Tbsp Salt; 1 red pepper; 250 g Mushrooms; 100 g Shiitake mushrooms; 1-2 TABLESPOONS Oil; 7-10 Tbsp white pepper; 1/2 TEASPOON dried herbs of Provence; 4 discs (approx. 50 g) Salmon ham without fat edge; 4 Eggs (Gr. M); 1/4 l Milk; 7-10 Tbsp Grease; 7-10 Tbsp Chives

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

200 g Natural/whole grain rice
7-10 Tbsp Salt
1 red pepper
250 g Mushrooms
100 g Shiitake mushrooms
1-2 TABLESPOONS Oil
7-10 Tbsp white pepper
1/2 TEASPOON dried herbs of Provence
4 discs (approx. 50 g) Salmon ham without fat edge
4 Eggs (Gr. M)
1/4 l Milk
7-10 Tbsp Grease
7-10 Tbsp Chives

Directions

1
Put the rice in about 1/2 l boiling salted water. Cover and allow to swell for approx. 30 minutes (see package instructions)
2
Clean, wash and cut the peppers into strips. Clean the mushrooms, wash and quarter them if necessary. Fry them vigorously in hot oil. Fry the bell peppers briefly. Season with salt, pepper and herbs
3
Fold the rice into the mushroom mixture. Leave to cool for about 5 minutes. Cut ham into strips and fold in. Whisk eggs and milk, season
4
Fill rice into a greased quiche or springform pan (approx. 28 cm Ø). Pour egg milk over it. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 20-25 minutes. Wash the chives, chop finely and sprinkle over the top. Serve with sour cream