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Noodle-Crusted Quiche Noel recipe

Noodle-Crusted Quiche Noel.

A tasty Christmas noodle casserole, wonderfulfor serving on Christmas eve or morning.

Recipe: Noodle-Crusted QuicheNoel

Cooking spray
8 large eggs – divided use
2 1/2 cups cooked egg or spinach noodles (about 5 ounces uncooked)
1 (2-ounce) jar sliced mushrooms, undrained
2 1/4 cups chopped sweet red and green peppers
3 tablespoons instant minced onion
1 cup chopped cooked lean ham
1/2 cups low-fat (1%) cottage cheese
3/4 teaspoon basil leaves, crushed
1/4 teaspoon salt, optional
Spinach leaves, optional

  • Evenly coat 12 x 7 1/2 x 2-inch bakingdish with spray. Set aside.
  • In medium bowl, beat 1 of the eggs. Stirin noodles until well combined.
  • To form crust, spread noodle mixture overbottom and up sides of baking dish.
  • Drain mushroom liquid into medium saucepan.
  • Set mushrooms aside.
  • Stir peppers and onion into mushroom liquid.
  • Cover and cook over medium heat untilpeppers are tender, about 5 minutes.
  • Stir in reserved mushrooms and ham.
  • Sprinkle over with noodle crust.
  • In medium bowl or covered blender container,beat together or blend at medium speed remaining 7 eggs, cheese,basil and salt, if desired, until smooth.
  • Pour over vegetable-ham mixture.
  • Bake in preheated 375° F (190°C)oven until puffed in center and knife inserted near center comesout clean, about 25 to 35 minutes.
  • Let stand 5 minutes before serving.
  • Garnish with spinach leaves, if desired.

    Makes 8 servings.

    Recipe and photograph provided courtesyof the American Egg Board (AEB) and Egg Nutrition Center (ENC).

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