Ramen Under the Tuscan Sun Pie

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 14
  • 3
    (3 ounce) packages ramen noodles (save flavor pack for another time or discard)
  • 12
    red bell pepper, sliced and cut into one inch strips
  • 14
    red onion, sliced (2-3 slices)
  • 1
    small carrot, peeled and thinly sliced
  • 3
    cups broccoli florets, broken into bite sized florets
  • 2
    teaspoons garlic, minced (separated)
  • 1
    teaspoon basil (you can use a 1/4 cup fresh basil if you have it on hand)
  • 4
    eggs, beaten (separated one egg and three eggs)
  • 12
    cup parmesan cheese, freshly grated (separated)
  • Seasoning Mix
  • 1
    tablespoon oregano
  • 12
    teaspoon kosher salt
  • 34
    teaspoon paprika
  • 14
    teaspoon dry mustard
  • 34
    teaspoon ground fennel (you can grind your seeds or even sub cumin if you have to, the fennel does make this mix)
  • 34
    teaspoon granulated garlic
  • 34
    teaspoon granulated onion or 3/4 teaspoon onion flakes
  • 14
    teaspoon cayenne pepper
  • 1
    pinch sugar
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Add seasoning mix ingredients to a large zip lock bag or large bowl with lid. Add 1/4 cup olive oil and shake to combine. Add red bell pepper, red onion, broccoli florets and any other vegetable you have handy (total of all vegetables you use should be 4 cups or more) along with 1 teaspoon minced garlic and basil (fresh if possible.) Vigorously shake to distribute evenly. Pour contents into a roasting pan and roast for 20 minutes.
  • Remove vegetables and reduce temperature to 350 degrees.
  • Bring 4 quarts of water to a boil and throw in the ramen cakes (whole). Boil for 3 minutes, drain and place in large bowl. Add beaten egg, minced garlic, grated Parmesan cheese to the noodles and mix well to separate noodles.
  • Place contents into a buttered glass, ceramic or metal pie pan or even an iron skillet. Arrange noodles in the form of a crust, The noodles will be your "pie crust.".
  • Add roasted veggies to the top of the noodles.
  • Whisk 3 eggs, the remaining 1/4 cup Parmesan cheese, and 1/2 cup of half and half cream in a bowl. Pour over vegetables.
  • Cover with foil and bake at 350 degrees for 20 minutes.
  • Uncover and sprinkle with a little more cheese, and bake for 10 minutes more.
  • Let rest for 10 minutes then cut into wedges.
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