Chocolate quiche with rice pudding and Swiss cheese

Ingredients: 
150 grams of Swiss cheese 
150 g of Borodino bread 
70 g dark chocolate (70% cocoa) 
50 g butter 
1 egg 
350 ml cream 20% fat 
4 Art. l. Arborio rice 
pinch of chili powder 
Preparation: 
Bread grate. Chop 50 grams of chocolate, combine in saucepan, place it over boiling water and let soften. Chop the cold butter with bread crumbs, add egg, chili and chocolate, stir until smooth. Wrap in foil, refrigerate, 20 minutes. 
Distribute the dough on the sides and bottom of the small heat-resistant forms. Send the form in preheated to 170 ° C oven for 15 min., Then remove and cool. 
Cheese grate, heat the cream to a boil, but do not boil. Fig pour on the heated pan, pour in the cream. Bring to a boil, subtract fire to a minimum and cook, stirring occasionally, until almost all liquid is absorbed and rice is not seethe, 20-25 min. Remove from heat, add cheese and stir until a homogeneous mixture, a little cool. 
Remove the dough from the finished form. Put pudding in a "basket" of the dough cool. Submit, sprinkle with grated chocolate.