Rice Spinach Quiche with Bacon

Ingredients

• 250 g flour
• 1 pinch salt
• 1 egg
• 160 g butter
• 250 g long-grain rice
• 500 ml vegetable broth
• 300 g fresh young spinach leaves
• 1 Shallot
• butter (for the pan)
• 200 ml heavy cream (at least 30% fat content)
• 150 g crème fraîche
• 3 eggs
• 150 g grated cheese (e.g., Gouda, Emmental)
• 200 g bacon cubes
• pepper (ground)

Instructions

1. 1.

   Mix flour with salt and sift onto a work surface. Create a well in the center, crack the egg into it, and scatter butter around the well in small pieces. Roughly chop the ingredients with a knife and quickly combine them by hand into a smooth dough. Shape into a ball, wrap in cling film, and refrigerate for 30 minutes.

2. 2.

   Meanwhile, cook the rice in vegetable broth for 15-20 minutes until just underdone. Drain, rinse, wash, dry, and roughly chop the spinach (reserve a few leaves for garnish). Finely chop the shallot.

3. 3.

   Preheat the oven to 180°C (350°F) with top and bottom heat. Roll out the dough on a floured surface slightly larger than the pan, line the buttered pan with it, and lift up a rim. Whisk together cream, crème fraîche, eggs, and cheese; season with salt and pepper.

4. 4.

   Fold in rice, spinach, and shallot, then spread onto the pastry base. Sprinkle bacon cubes over the top and bake in the preheated oven for 40-45 minutes.

5. 5.

   Remove the finished quiche from the oven, garnish with remaining spinach leaves, and serve hot.