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Ramen Quiche
A refined quiche with a crispy ramen crust, baked with savory egg custard and layered veggies.
Noodles form the base—Eggs and cream rise soft with heat—A slice of surprise
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.