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spaghetti quiche

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Spaghetti Quiche

Here's a creative way to use leftover cooked spaghetti. This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own.

Ingredients :
  • Freshly cracked black pepper
  • Kosher salt
  • 1/4 cup Coarsely chopped fresh basil, plus more for garnish
  • 3 tbsp. Butter, melted
  • 1/2 cup Whole milk
  • 1/2 cup Heavy cream
  • 6 Large eggs
  • Spaghetti
  • 1/2 cup Freshly grated Parmesan
  • 2 cups Jarred marinara
  • 1 pound Spaghetti
  • 1 tbsp. Butter, plus more for baking dish
Directions :
  1. Place a rack in the center of the oven and preheat to 375℉. Generously brush a 10-inch oven-safe skillet or 10-inch pie dish with butter and set aside.
  2. Make spaghetti: Cook the pasta according to package instructions until al dente. Drain and return to pot. Add butter and stir until melted. Add marinara and cheese and stir well. Transfer to the prepared baking dish, without packing it down too much.
  3. Make the quiche: In a medium bowl, whisk together eggs, cream, milk, butter, basil, salt and pepper. Pour mixture over spaghetti.
  4. Bake until quiche is set and no longer jiggling, 33 to 35 minutes. Heat broiler and cook quiche until the top is golden, up to 5 minutes. Let stand for 15 minutes, then sprinkle with basil and serve. This quiche is delicious served warm, at room temperature, or chilled.

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