Step 1Preheat grill on high. Place the capsicum, skin side up, on a baking tray and grill for 5 minutes, or until the skin is blistered. Transfer to a bowl, cover tightly with plastic wrap and set aside to cool. Then remove the skin carefully and discard. Dice the capsicum.
Step 2Preheat oven to 160°C. Spray a 22cm round baking tin with olive oil and line base and sides with baking paper. Steam, boil or microwave the broccoli for 2–3 minutes, or until tender. Refresh under cold running water, drain. Coarsely chop.
Step 3Heat rice according to packet instructions. Whisk eggs, milk and mustard together in a large bowl. Add capsicum, broccoli, rice, pumpkin and parmesan; stir to combine. Transfer to prepared tin, bake for 30–35 minutes, or until golden, puffed and set.
Step 4Set quiche aside for 10 minutes before removing from tin. Serve quiche warm with baby spinach.