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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Brunch, Lunch or Dinner this is a satisfying meal served with a salad & perhaps a crusty roll. I have listed several ingredients as optional to keep this recipe as economical as possible. Any quiche is flexible so add or detract at will. You can prepare this ahead of time and just pour the egg mixture over the veggies just before poppin it in the oven. Use whatever peppers are on sale (green are usually the lowest priced). Watch your cooking time as the size of your pan will affect the actual oven time - drizzle the cheese on when the Quiche looks almost done. Ingredients:
1 (3 ounce) package ramen noodles, any flavor, crushed |
1 (10 ounce) package frozen spinach, chopped, defrosted, drained and squeezed |
3 ounces chicken breasts, cooked, chopped 1/4-inch dice |
1/2 cup red pepper, thinly sliced |
1 medium onion, chopped |
1 (10 fluid ounce) can sliced mushrooms, drained (optional) |
1 stalk celery, chopped (optional) |
2 garlic cloves, smashed |
salt & pepper |
6 eggs, beaten |
2/3 cup milk |
2 teaspoons sambal oelek |
1 teaspoon oregano |
1/4 cup parmesan cheese, grated (optional) |
Directions:
1. Preheat oven to 375°F.
2. Lightly grease a 9 pie plate - Use a deep pie plate or quiche dish.
3. Break the ramen uncooked noodles apart so are in little pieces and form an even layer in the bottom of the pie plate.
4. Cover the noodles with the well drained, well squeezed spinach, distribute evenly.
5. Add the diced chicken , onion, & red pepper.
6. Add the drained mushrooms and celery (if using).
7. Season with Salt & Pepper.
8. Beat the eggs & milk together.
9. Add the sambal Olek, Garlic & Oregano to the eggs, mix.
10. Pour eggs over the veggies.
11. Bake at 375F After 30 minutes Sprinkle on the Parmesan and return to oven for apprx an additional 15 minutes to finish cooking or until a knife comes out clean inserted in the center of the quiche.
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