Quiche with Rice and Peas
Blanch peas in boiling salted water for 5 minutes, immediately rinse in ice water and drian well. Rinse and shake dry spinach, cut into thin strips.
Beat eggs and season with salt and pepper. Mix with drained peas, spinach and rice. Butter tart pan and spread rice mixture in it, smooth. Top with goat cheese slices and bake in preheated oven at 200°C (approximately 400°F) for about 35-40 minutes. Remove from oven and serve.