Easy

Rice, spinach and ham quiche

Name: Rice, spinach and ham quiche
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 230 g Shortcrust pastry (1 sheet); 200 g Cooked rice (chilled, safely stored); 200 g Spinach; 20 g Butter; 150 g Egg (3 medium, shelled); 50 g Cream (35% fat); 150 g Cooked ham; 75 g Mozzarella (grated); 3 g Parsley; 0.3 g Black pepper (to taste); 1 g Salt (to taste)

Total time1 h 15 min Preparation and possible waiting 20 min · Cooking 55 min

Preparation and possible waiting: 20 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Shortcrust pastry. Usual composition; check the label or the dough/sauce recipe: Shortcrust pastry. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Butter, Cream, Mozzarella. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Shortcrust pastry.

Rating Not yet rated

A shortcrust savoury tart with rice, spinach, cooked ham and golden mozzarella.

Jump to steps

20 minpreparation and possible waiting

55 mincooking

4servings

2.182 kcalwhole recipe

546 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation and possible waiting 20 min · Cooking 55 min

Preparation and possible waiting: 20 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 20 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingSautéing

Appliances

OvenFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Line a 22–24 cm tin with the shortcrust pastry, prick the base and cover with baking paper and baking weights.
Preheat the oven to 190°C. Bake at 190°C for 15 minutes.
Remove the paper and weights and bake for another 5 minutes.
Sauté the chopped spinach in the butter for 3–4 minutes until wilted and the liquid has evaporated. Drain and leave to cool slightly.
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.
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.