Noodle-Crusted Denver Quiche

By ohioeggs  , ,

December 10, 2015

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A savory baked egg dish makes a great addition to a weekend brunch.

  • Prep: 15 mins
  • Cook: 45 mins
  • 15 mins

    45 mins

    1 hrs

  • Yields: 6 Servings


2 cups uncooked fine egg noodles (4 oz.), cooked, drained

1 Tbsp. water

1 cup chopped green bell pepper

3 Tbsp. chopped onion

1 cup chopped cooked ham (4 oz.)

6 eggs

1 cup milk

2 tsp. prepared mustard


Heat oven to 375°F. Press noodles evenly on bottom and sides of greased 9-inch pie plate.

Heat water in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion; cook and stir until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes. Add ham; mix well. Spoon into noodle crust.

Beat eggs, milk and mustard in medium bowl until blended. Carefully pour over ham mixture.

Bake in center of 375°F oven until center is puffed and knife inserted near center comes out clean, 30 to 40 minutes. Let stand 5 minutes. Cut into wedges.

How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Photo and recipe provided by the American Egg Board

Nutrition Facts

Serving SizePer Serving
Sodium283 mg
Protein14 g
Cholesterol216 mg
Total Fat7 g
Saturated Fat2 g
Polyunsaturated Fat1 g
Monounsaturated Fat3 g
Total Carbohydrates18 g
Dietary Fiber1 g

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