Quiche made from rice, spinach and ham

Ingredients for 4 servings:

• 50 g butter
• 2 tbsp olive oil
• 1 onion(s), finely chopped
• 2 cloves garlic, well crushed
• 125 g air-dried Italian ham, e.g. panzetta, chopped
• 225 g rice
• 750 ml beef broth, very hot
• 800 g leaf spinach, coarsely chopped
• 4 eggs, lightly beaten
• 50 g Parmesan, freshly grated
• 1 tsp black pepper, coarsely ground
• 4 tbsp breadcrumbs

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Heat the butter and 1 tablespoon of olive oil in a large pan and sauté the onion for 3-4 minutes. Add the garlic and ham and cook for 1 minute. Add the polenta rice and mix well. Let it become slightly translucent. Pour in half of the hot stock and simmer over reduced heat for about 8 minutes. Gradually add the rest of the hot stock and simmer until completely absorbed. Preheat oven to 180 degrees Celsius. Stir the spinach into the rice, cover and simmer for about 2 minutes, then transfer everything to a bowl to cool. Add the eggs and Parmesan cheese, and season with pepper. (If the ham isn’t salty enough, add sea salt). Spread 3 tablespoons of breadcrumbs in a greased springform pan (23cm diameter). Add the filling. Drizzle with the remaining olive oil and sprinkle with the remaining breadcrumbs. Bake for 40-50 minutes, then let cool in the pan. Cut the finished quiche into slices and serve at room temperature. A leaf salad with a light dressing is a great accompaniment.