Quiche of Ramen

"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."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr
Ingredients:
14
Yields:
1 quiche
Serves:
4-6

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
  • 12 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
  • 23 cup milk
  • 2 teaspoons sambal oelek
  • 1 teaspoon oregano
  • 14 cup parmesan cheese, grated (optional)
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directions

  • Preheat oven to 375°F.
  • Lightly grease a 9" pie plate - Use a deep pie plate or quiche dish.
  • Break the ramen uncooked noodles apart so are in little pieces and form an even layer in the bottom of the pie plate.
  • Cover the noodles with the well drained, well squeezed spinach, distribute evenly.
  • Add the diced chicken , onion, & red pepper.
  • Add the drained mushrooms and celery (if using).
  • Season with Salt & Pepper.
  • Beat the eggs & milk together.
  • Add the sambal Olek, Garlic & Oregano to the eggs, mix.
  • Pour eggs over the veggies.
  • 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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Reviews

  1. the flavor was a bit weird for me
     
  2. I had a house guest and we all really liked this dinner. The time was a bit off for us. By 30 minutes the chicken was getting dry and the additional 15 minutes dried out the egg mixture and made the crust on the bottom tough. I added a dollop of sour cream to each one and no one seemed to notice.
     
  3. This is excellent & one of my favorite recipes entered into the Dining on a Dollar contest. Who knew ramen noodles could be utilized like this? It is a very creative idea & one I would serve to others. The ramen noodles turn into a sort of crust at the bottom of the quiche. Amazing! The rest of the recipe is a perfect balance of flavors. It is loaded with veggies & chicken and the finished product is buffet table ready. The seasonings are spot on in this recipe. I was a little concerned the sambal would turn things pink or be too hot mixed in, but that wasn't the case. The added oregano finished things nicely. Well done chef!! This goes into my keeper file!
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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