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This gluten-free quiche has a rice crust made from boiled rice, egg white and cheese. By blind baking the crust, the rice holds together and is wonderfully crispy on the outside. This unique quiche is a great way to give leftover rice a new lease of life and to showcase various seasonal vegetables.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.
How it's done
Bring the water to the boil, season with salt. Add the rice, boil for approx. 18 mins. Rinse the rice in cold water, drain, place in a bowl.
Add the egg white and parmesan, mix well, season. Spread the rice in the tin, push upwards around the edges to just over halfway up the side of the tin and press firmly.
Approx. 12 mins. in the centre of an oven preheated to 200°C. Remove the rice crust and leave to cool in the tin.
Heat the oil in a wide frying pan. Add the onion, garlic and chilli flakes, sauté briefly. Sprinkle with sugar, cook for approx. 5 mins. until the onions turn light brown. Add the squash and thyme, cook for approx. 2 mins. Add the kale, allow to wilt, then season. Spread the vegetables on top of the rice crust.
Whisk the eggs, egg yolk, crème fraîche and cheese, pour on top of the vegetables.
Approx. 35 mins. in the centre of the oven. Remove the quiche, remove the tin frame. Slide the quiche onto a plate, serve lukewarm.
|Tip:||Depending on the season, the quiche can be made with other vegetables (approx. 600 g).|
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