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Noodle Nests

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Ingredients

Adjust Servings:
1 cup pasta, small variety, cooked (i.e. ditalini)
1/3 cup ham, diced (or other meat)
1/3 cup swiss cheese, diced (or other cheese)
1/3 cup onion, diced
3 eggs
1/2 cup heavy cream (half & half works too)
1/2 cup milk (use skim without a problem)
1 teaspoon salt
1/2 teaspoon pepper
1 pinch nutmeg

Nutritional information

213.7
Calories
116 g
Calories From Fat
12.9 g
Total Fat
7.1 g
Saturated Fat
145.3 mg
Cholesterol
570.4 mg
Sodium
14.5 g
Carbs
0.6 g
Dietary Fiber
0.9 g
Sugars
9.7 g
Protein
78g
Serving Size

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Noodle Nests

Features:
    Cuisine:

    a.k.a. Crustless Quiche Muffins with Pasta. -- This is an inherited recipe (and thus adapted a bit from the original) from my mother, who had clipped it from a newspaper. Quick and easy, it has never failed to please. Original calls for ham and swiss, but I have successfully substituted * bacon & cheddar, * spinach, mushroom & feta, as well as a * mexican version -- taco seasoned ground beef (or turkey) & monterey jack/cheddar. The nutmeg should be omitted (in my opinion) with all the substitutions except the spinach. This can also be made ahead to make for a party, large or small. Complete all the way through baking, cool thoroughly, and place on a cookie sheet. Can be refrigerated up to 3 days or frozen up to a month! If you freeze, after they are solid you can toss them in a freezer bag for easy storage. Simply put on a cookie sheet and bake at 350 for 10 min until heated through. Easy peasy! Additionally! If you make these in full sized muffin pans, two could be considered a lovely lunch. I would suggest figuring out how to deal with the fat & calories of the cream first. Please feel free to post any other combination you come up with!

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Noodle Nests, a k a Crustless Quiche Muffins with Pasta — This is an inherited recipe (and thus adapted a bit from the original) from my mother, who had clipped it from a newspaper Quick and easy, it has never failed to please Original calls for ham and swiss, but I have successfully substituted * bacon & cheddar, * spinach, mushroom & feta, as well as a * mexican version — taco seasoned ground beef (or turkey) & monterey jack/cheddar The nutmeg should be omitted (in my opinion) with all the substitutions except the spinach This can also be made ahead to make for a party, large or small Complete all the way through baking, cool thoroughly, and place on a cookie sheet Can be refrigerated up to 3 days or frozen up to a month! If you freeze, after they are solid you can toss them in a freezer bag for easy storage Simply put on a cookie sheet and bake at 350 for 10 min until heated through Easy peasy! Additionally! If you make these in full sized muffin pans, two could be considered a lovely lunch I would suggest figuring out how to deal with the fat & calories of the cream first Please feel free to post any other combination you come up with!, a k a Crustless Quiche Muffins with Pasta — This is an inherited recipe (and thus adapted a bit from the original) from my mother, who had clipped it from a newspaper Quick and easy, it has never failed to please Original calls for ham and swiss, but I have successfully substituted * bacon & cheddar, * spinach, mushroom & feta, as well as a * mexican version — taco seasoned ground beef (or turkey) & monterey jack/cheddar The nutmeg should be omitted (in my opinion) with all the substitutions except the spinach This can also be made ahead to make for a party, large or small Complete all the way through baking, cool thoroughly, and place on a cookie sheet Can be refrigerated up to 3 days or frozen up to a month! If you freeze, after they are solid you can toss them in a freezer bag for easy storage Simply put on a cookie sheet and bake at 350 for 10 min until heated through Easy peasy! Additionally! If you make these in full sized muffin pans, two could be considered a lovely lunch I would suggest figuring out how to deal with the fat & calories of the cream first Please feel free to post any other combination you come up with!


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees.

    2
    Done

    Spray, Butter, or in Some Way Lubricate Your Mini-Muffin (or Reg Muffin Pans) Well, Otherwise There Is a Good Chance You Will Be Digging These Out of the Pan (even Silicon Pans Need a Good Oiling) and End Up With a Delicious Mountain of Destroyed Nests. and Muffin Liners (even the Foil Ones) Don't Work Well Either, Trust Me.

    3
    Done

    Cook Pasta (or Use Left Overs).

    4
    Done

    Chop Meat, Cheese and Onion; Mix Together With Pasta.

    5
    Done

    in a Large Measuring Cup (2 Cup Works Well), Beat Eggs Slightly, Stir in Cream, Milk, Salt, Pepper and Nutmeg.

    6
    Done

    Evenly Distribute the Dry Mixture Among the Mini-Muffin Pans, Then Evenly Pour Custard Mixture Into Each Muffin Cup. There Will Be Left Over - There Always Is. These Puff Up, So You Don't Necessarily Want to Take the Liquids All the Way Up to the Top.

    7
    Done

    Bake For 35 Minutes.

    8
    Done

    Remove from Oven, Run a Knife Around the Edge of Each Nest to Loosen from the Sides of the Muffin Cups. Let Cool 5-10 Min Before Removing.

    9
    Done

    These Are Best Warm, but Usually Consumed Piping Hot - Be Warned!

    10
    Done

    Check Description For Flavor Substitutes and Make Ahead Instructions.

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    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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