Servings:6

INGREDIENTS:

• 6 oz spaghetti, cooked and drained
• 1 tsp cooking oil
• 6 eggs, beaten
• 1 package (10 oz.) frozen chopped spinach
• 1/2 cup green onion, thinly sliced
• 1/4 cup snipped parsley
• 1 tsp basil
• 1 cup ricotta cheese
• 1/2 cup milk or half & half
• 1 cup mozzarella cheese, shredded
• 1/2 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese
• Ground pepper, to taste

INSTRUCTIONS:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the cooked spaghetti, cooking oil, and 2 beaten eggs. Press the mixture into the bottom and up the sides of a 10-inch quiche or pie pan. Cover the edge of the pasta with greased foil to prevent burning.
3. Bake the pasta crust in the preheated oven for 7 to 10 minutes, or until set.
4. Cook the frozen chopped spinach according to the package directions. Drain the spinach well.
5. In a separate bowl, combine the cooked spinach, sliced green onion, snipped parsley, and basil.
6. In another bowl, beat together the ricotta cheese, 4 beaten eggs, and milk (or half & half). Add 1/2 cup of shredded mozzarella cheese and stir in the vegetable mixture, Worcestershire sauce, salt, grated Parmesan cheese, and ground pepper to taste.
7. Spoon the filling mixture into the pre-baked pasta shell.
8. Sprinkle the remaining mozzarella cheese on top of the filling.
9. Bake the quiche in the preheated oven at 375°F (190°C) for approximately 30 minutes, or until set.
10. Allow the quiche to stand for 10 minutes before serving.

Here’s more information about this delightful dish:

• Pasta Crust: The quiche features a unique pasta crust made with cooked spaghetti. The spaghetti is combined with beaten eggs and a touch of cooking oil, then pressed into a pie or quiche pan. The crust provides a hearty base and adds a lovely texture to the dish.
• Spinach Filling: The filling of this quiche is made with frozen chopped spinach, green onions, snipped parsley, and basil. The spinach is cooked according to package directions, drained well, and then combined with the aromatic herbs and onions. This filling not only adds vibrant green color but also brings a burst of fresh flavors to the dish.
• Cheese and Egg Mixture: The ricotta cheese, beaten eggs, and milk (or half & half) are mixed together to create a creamy and rich custard-like base for the quiche. The combination of ricotta and eggs ensures a light and fluffy texture while providing a mild and slightly tangy taste. The mixture is seasoned with Worcestershire sauce, salt, grated Parmesan cheese, and ground pepper for added depth of flavor.
• Baking and Serving: Once the pasta crust is pre-baked, the spinach filling is spooned into it, and the remaining shredded mozzarella cheese is sprinkled on top. The quiche is then baked until set and golden brown. Allowing the quiche to rest for a few minutes after baking helps it to set and makes it easier to slice. It can be served warm or at room temperature.
• Mushroom and Spinach Quiche: Add sautéed mushrooms to the filling mixture along with the spinach. Sauté the mushrooms until they release their moisture and turn golden brown. Combine them with the spinach, green onions, and herbs before mixing with the cheese and egg mixture. The earthy flavor of mushrooms complements the spinach and adds an extra layer of taste.
• Tomato and Spinach Quiche: Incorporate diced fresh tomatoes into the filling mixture. Remove the seeds and excess liquid from the tomatoes before adding them to the quiche. The tomatoes will add a juicy and slightly tangy element to the dish, balancing the richness of the cheese and eggs.