Directions
HEAT oven to 375°F. PRESS noodles evenly against bottom and sides of greased 9-inch pie plate.
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.
BEAT eggs, milk and mustard in medium bowl until blended. POUR over ham mixture.
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.
Ingredients
- 6 large EGGS
- 2 cups fine egg noodles (4 oz.), cooked, drained
- 1 cup chopped green bell pepper
- 3 Tbsp. chopped onion
- 1 cup chopped cooked ham (4 oz.)
- 1 cup milk
- 2 tsp. prepared mustard
Tips
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.
This recipe is an excellent source of protein and choline, and a good source of folate and vitamin A.
Directions
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
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.