Ramen Quiche
The first time someone told me about ramen quiche, I thought they were having some kind of culinary breakdown—like they'd finally snapped from too many cooking shows and started throwing random ingredients together just to see what would happen. But here's the thing about seemingly crazy food combinations: sometimes they work so well that you start questioning everything you thought you knew about what belongs together. Those cooked ramen noodles form this surprisingly sturdy base that holds the custard filling like they were always meant to be there, creating a texture that's part familiar quiche, part something entirely new. The eggs and cream bind everything together into this rich, satisfying slice that you can actually pick up and eat with your hands, which is way more fun than it should be. It's breakfast food that doesn't care what time it is, brunch food that doesn't require fancy ingredients, and comfort food that makes you feel like you've discovered some secret that fancy restaurants don't want you to know about.
Noodles form the base—Eggs and cream rise soft with heat—A slice of surprise
Let Me Tell You...
It hit me somewhere between the second and third attempt that I was completely overthinking this whole ramen quiche situation.
The first time, I'd tried to be all fancy about it, carefully arranging the noodles like I was building some kind of architectural masterpiece, and the whole thing fell apart the moment I tried to slice it.
The second time, I went too far in the other direction and just dumped everything together like I was making scrambled eggs with a side of carbs.
But standing there in my kitchen at 11 AM on a Saturday, staring at a pile of cooked ramen noodles and wondering what the hell I was doing with my life, something clicked.
I started treating the noodles like they were pastry dough, pressing them into the pie pan with the kind of confidence I definitely didn't feel.
The melted butter went on like I was painting, coating every strand until the whole thing looked golden and promising.
When I slid it into the oven for that initial bake, I could smell it crisping up, and for the first time today, I thought maybe I wasn't completely insane.
The noodles held their shape, forming this weird but wonderful base that looked like it might actually support whatever I threw at it next.
The egg mixture was where I'd been screwing up before.
I'd been treating it like regular quiche filling, all delicate and precious, when what it really needed was to be treated like what it was: eggs and cream that were about to meet some very unconventional circumstances.
I whisked in the sautéed mushrooms, the spinach, the cheese, seasoning it like I actually knew what I was doing instead of like I was following some recipe I found in a fever dream.
When I poured it into that golden ramen crust, it settled in perfectly, like it belonged there.
Thirty-five minutes later, I pulled out something that looked like it came from a restaurant that charges too much for brunch but somehow makes you feel like it's worth it.
The top was golden, the center was set but still had that perfect quiche wobble, and when I cut into it, the ramen crust held together like it had been doing this job its whole life.
That first bite was a revelation—creamy, savory, with this incredible texture that was familiar but completely new at the same time.
I ate three slices standing at my kitchen counter, and by the time I was done, I realized I'd accidentally become the kind of person who makes ramen quiche on Saturday mornings.
And honestly?
I was completely okay with that transformation.
Ingredients
- 2 portions cooked ramen noodles, drained and cooled
- 4 large eggs
- 1/2 cup heavy cream or whole milk
- 1/4 cup sautéed mushrooms (cooled)
- 1/4 cup fresh spinach, roughly chopped
- 1/4 cup grated cheese (Gruyère, Swiss, or cheddar work well)
- 1 tablespoon melted butter (for brushing crust)
- Kosher salt and black pepper, to taste
- Olive oil or nonstick spray, for greasing pan
Preparation
- Preheat oven to 375°F (190°C). Grease a 9-inch pie pan or tart pan with olive oil or nonstick spray.
- Press cooked ramen noodles firmly into the bottom and up the sides of the pan to form a crust. Brush with melted butter.
- Bake crust for 8–10 minutes until just set and lightly crisped.
- In a bowl, whisk together eggs, cream or milk, sautéed mushrooms, spinach, grated cheese, salt, and pepper.
- Pour egg mixture into the pre-baked ramen crust. Gently spread filling evenly.
- Bake for 30–35 minutes, or until the center is just set and the top is lightly golden.
- Cool slightly before slicing. Serve warm or at room temperature, topped with your choice of toppings: chives, bacon, tomatoes, caramelized onions, avocado, microgreens, or extra cheese.
Chef's Tips
- Press ramen noodles firmly into the pan and brush with butter to create a sturdy, golden crust that won't get soggy.
- Pre-bake the ramen crust before adding filling to ensure it stays crispy and holds its shape.
- Variation: Add diced ham, bacon, or smoked salmon to the egg mixture for a heartier French-inspired quiche.
Serving Suggestion
Serve warm with a mixed greens salad dressed in Dijon vinaigrette and fresh fruit for an elegant French brunch presentation.