Ingredients
-
1
-
1/3
-
1/3
-
1/3
-
3
-
1/2
-
1/2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
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. |
