Noodle-Crusted Denver Quiche
A baked noodle crust forms the foundation of this ham-and-pepper quiche.
- 2 cups uncooked fine egg noodles (4 oz.), cooked, drained
- 1 Tbs water
- 1 cup chopped green bell pepper
- 3 Tbs chopped onion
- 1 cup chopped cooked ham (4 oz.)
- 6 eggs
- 1 cup milk
- 2 tsp prepared mustard
- Heat oven to 375°F. Press noodles evenly on 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, 3 to 4 minutes. Add ham; mix well. Spoon into noodle crust.
- Beat eggs, milk and mustard in medium bowl until blended. Carefully Pour over ham mixture.
- Bake in center of 375°F oven until center is puffed and knife inserted near center comes out clean, 30 to 40 minutes. Let Stand 5 minutes. Cut into wedges.
Calories from Fat 64 (33%)
(11%)Total Fat 7g
(10%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 18g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.