Rice quiche with mushrooms

Name: Rice quiche with mushrooms
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 medium-sized onions; 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; 125 g Shiitake mushrooms; 250 g red pepper; 200 g Leeks (leek); 150–200 g Cabanossi; 2-3 TABLESPOONS Olive oil; 2-3 stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g grated, medieval Gouda cheese; 1 egg (size M); 4-5 Tbsp Milk; 1 red chilli pepper; 30 g demerara sugar; 3 TABLESPOONS dark balsamic vinegar; 1 package (500 g) chunky tomatoes; 2-3 TABLESPOONS Tomato ketchup; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

2 medium-sized onions
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
125 g Shiitake mushrooms
250 g red pepper
200 g Leeks (leek)
150–200 g Cabanossi
2-3 TABLESPOONS Olive oil
2-3 stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g grated, medieval Gouda cheese
1 egg (size M)
4-5 Tbsp Milk
1 red chilli pepper
30 g demerara sugar
3 TABLESPOONS dark balsamic vinegar
1 package (500 g) chunky tomatoes
2-3 TABLESPOONS Tomato ketchup
7-10 Tbsp Fat and breadcrumbs

Directions

1
Peel 1 onion and garlic. Chop the onion finely, chop the garlic. Heat the fat in a pot, fry the onion and garlic. 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. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
3
In the meantime, clean mushrooms. Cut the mushrooms into slices, halve or quarter the shiitake depending on the size. Clean, wash and drain peppers and leek. Cut paprika into fine strips, leek into rings.
4
Cabanossi cut into slices. Wash the thyme, shake dry and pluck the leaves.
5
Heat the oil in a frying pan, fry the cabanossi briefly while turning and remove. Add the mushrooms, peppers and leek and fry for 5-6 minutes, turning over. Add cabanossi and thyme, season with salt and pepper.
6
Stir the cheese into the finished risotto, season to taste 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.
7
Put the rice into the form and smooth it down. Spread the rest of the vegetable mixture on top and press down gently. Whisk egg, milk, some salt and pepper. Drizzle the quiche evenly with the mixture. In the preheated oven, 2.
8
Bake from below (electric oven: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 30 minutes.
9
Peel the remaining onion and chop finely. Wash the chilli pepper, cut lengthwise and remove the seeds. Chop the pod finely. Caramelise onion and sugar in a pot, deglaze with vinegar.
10
Add tomatoes, ketchup and chilli and bring to the boil. Let simmer open for about 5 minutes. Season salsa with salt and let it cool down. Let the finished quiche rest for about 10 minutes, then remove from the mould and serve with tomato salsa.