Rice, spinach and ham quiche
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Shortcrust pastry 1 sheet 230 g
- Cooked rice chilled, safely stored 200 g
- Spinach 200 g
- Butter 20 g
- Egg 3 medium, shelled 150 g
- Cream 35% fat 50 g
- Cooked ham 150 g
- Mozzarella grated 75 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Line a 22–24 cm tin with the shortcrust pastry, prick the base and cover with baking paper and baking weights. Bake at 190°C for 15 minutes. Remove the paper and weights and bake for another 5 minutes.
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Sauté the chopped spinach in the butter for 3–4 minutes until wilted and the liquid has evaporated. Drain and leave to cool slightly.
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Beat the eggs with the cream, pepper and salt. Fold in the cooked rice, spinach and diced cooked ham. Pour into the pastry case and scatter the mozzarella over the top.
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Bake at 180°C for 25–30 minutes until the filling is set in the centre and the top is golden. Rest for 10 minutes, remove from the tin and serve in four portions with the parsley. The centre of the filling should reach 74°C.
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