Noodle-Crusted Denver Quiche

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  • Ingredients
    6 large EGGS
    2 cups 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.)
    1 cup milk
    2 tsp. prepared mustard

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 198

    Total fat: 8 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 226 mg
    Sodium: 330 mg
    Carbohydrates: 17 g
    Fiber: 1 g
    Sugar: 4 g
    Protein: 14 g
    Vitamin A: 96 mcg
    Vitamin D: 1 mcg
    Folate: 63 mcg
    Choline: 156 mg
    Calcium: 83 mg
    Iron: 2 mg
    Potassium: 233 mg

    This recipe is an excellent source of protein and choline, and a good source of folate and vitamin A.


  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, three to four minutes. ADD ham; MIX well. SPREAD evenly in noodle crust.

  3. BEAT eggs, milk and mustard in medium bowl until blended. 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

  • 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.