Noodle-Crusted Quiche Noel

Makes 8 Servings

Cooking spray

8 eggs, divided

2 1/2 cups cooked egg or spinach noodles (about 5 oz. uncooked)

1 jar (2 oz.) sliced mushrooms, undrained

2 1/4 cups chopped sweet red and green peppers

3 tablespoons instant minced onion

1 cup chopped cooked lean ham

1/2 cups low-fat (1%) cottage cheese

3/4 teaspoon basil leaves, crushed

1/4 teaspoon salt, optional

Spinach leaves, optional

1. Evenly coat 12 x 7 1/2 x 2-inch baking dish with spray. Set aside. In medium bowl, beat 1 of the eggs. Stir in noodles until well combined.

2. To form crust, spread noodle mixture over bottom and up sides of baking dish.

3. Drain mushroom liquid into medium saucepan. Set mushrooms aside. Stir peppers and onion into mushroom liquid.

4. Cover and cook over medium heat until peppers are tender, about 5 minutes. Stir in reserved mushrooms and ham. Sprinkle over noodle crust.

5. In medium bowl or covered blender container, beat together or blend at medium speed remaining 7 eggs, cheese, basil and salt, if desired, until smooth.

6. Pour over vegetable-ham mixture. Bake in preheated 375° F oven until puffed in center and knife inserted near center comes out clean, about 25 to 35 minutes.

7. Let stand 5 minutes before serving. Garnish with spinach leaves, if desired.

This recipe and photo is used courtesy of the American Egg Board, © 2007 American Egg Board. All rights reserved

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