Peel 1 onion and garlic. Chop the onion finely, chop the garlic. Heat the fat in a pot, fry the onion and garlic. Add rice, sweat briefly while stirring and deglaze with white wine.
Heat up the stock, add little by little, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
In the meantime, clean mushrooms. Cut the mushrooms into slices, halve or quarter the shiitake depending on the size. Clean, wash and drain peppers and leek. Cut paprika into fine strips, leek into rings.
Cabanossi cut into slices. Wash the thyme, shake dry and pluck the leaves.
Heat the oil in a frying pan, fry the cabanossi briefly while turning and remove. Add the mushrooms, peppers and leek and fry for 5-6 minutes, turning over. Add cabanossi and thyme, season with salt and pepper.
Stir the cheese into the finished risotto, season to taste with salt and pepper. Fold about half of the vegetable mixture into the rice and let it cool down for about 10 minutes. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs.
Put the rice into the form and smooth it down. Spread the rest of the vegetable mixture on top and press down gently. Whisk egg, milk, some salt and pepper. Drizzle the quiche evenly with the mixture. In the preheated oven, 2.
Bake from below (electric oven: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 30 minutes.
Peel the remaining onion and chop finely. Wash the chilli pepper, cut lengthwise and remove the seeds. Chop the pod finely. Caramelise onion and sugar in a pot, deglaze with vinegar.
Add tomatoes, ketchup and chilli and bring to the boil. Let simmer open for about 5 minutes. Season salsa with salt and let it cool down. Let the finished quiche rest for about 10 minutes, then remove from the mould and serve with tomato salsa.