Noodle-Crusted Denver Quiche

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  • Ingredients
    2 cups cups dry fine egg noodles (4 oz.), cooked, drained
    1 tbsp. water
    1 cup chopped green bell pepper
    3 tbsp. chopped onion
    1 cup chopped cooked ham (4 oz.)
    6 EGGS
    1 cup milk
    2 tsp. prepared mustard

    Yields: 6 servings

  • Nutritional Information

    Per Serving

    Calories: 193

    Total Fat: 7 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 216 mg
    Sodium: 283 mg
    Carbohydrates: 18 g
    Dietary Fiber: 1 g
    Protein: 14 g
    Vitamin A: 459.5 IU
    Vitamin D: 67.7 IU
    Folate: 72.7 mcg
    Calcium: 88.9 mg
    Iron: 1.9 mg
    Choline: 163.9 mg

Directions

  1. HEAT oven to 375°F. PRESS noodles evenly against bottom and sides of greased 9-inch pie plate.

  2. HEAT water in large nonstick skillet over medium-high heat until hot. ADD bell pepper and onion; cook and stir until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes. ADD ham; mix well. SPREAD  evenly in noodle crust.

  3. BEAT eggs, milk and mustard in medium bowl until blended. Carefully POUR over ham mixture.

  4. BAKE in center of 375°F oven until center is almost set but jiggles slightly when it is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.

Insider Info

A savory baked egg dish makes a great addition to a weekend brunch.

How to tell if it’s done: Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.