Ingredients:
60 g spaghetti, cooked till al dente
60 g spaghetti, cooked till al dente
1 tsp extra virgin olive oil
1 tomato, deseeded and diced
3 stalks chye sim or any other stem vegetable, lightly steamed and diced
1 egg, beaten
1/2 C milk
1 slice processed cheese, finely diced
1 tsp mixed herbs
Directions:
1) Grease a 6" pie dish with oil, and set spaghetti on top.
2) Add in tomato and chye sim.
3) Combine egg, milk, cheese and herbs together, and pour onto the spaghetti, making sure that all is submerged.
4) Bake in pre-heated oven at 175 deg for 35 - 40 min.
Remarks:
An ingenious way to use that leftover spaghetti! Of course, mine wasn't leftover ones as I was too eager to try this to wait for some fateful night when my family craves for pasta. The result gave me mixed reactions. I liked the christmas-themed crust with its tangy tomato bits and chye sim as well as the faint trace of mixed herbs, but didn't fancy the parts where the egg mixture didn't get to the spaghetti (aka the bottom).
Thus, an area of improvement would be the quantity of spaghetti. From the look of the photo below, it seems as though the quiche was perfect in proportion:
But if I cut it up, you'll see the nice thick layer of spaghetti:
This compromised the taste (bland at the bottom half! I think something's wrong with my tastebuds, I can't seem to taste food very well these few days) and the quiche couldn't hold its shape at the bottom, since the egg mixture didn't coat everything.
So quarter the spaghetti, up the spices, and you'll be on the way to the epitome of culinary creativity.
2) Add in tomato and chye sim.
3) Combine egg, milk, cheese and herbs together, and pour onto the spaghetti, making sure that all is submerged.
4) Bake in pre-heated oven at 175 deg for 35 - 40 min.
Remarks:
An ingenious way to use that leftover spaghetti! Of course, mine wasn't leftover ones as I was too eager to try this to wait for some fateful night when my family craves for pasta. The result gave me mixed reactions. I liked the christmas-themed crust with its tangy tomato bits and chye sim as well as the faint trace of mixed herbs, but didn't fancy the parts where the egg mixture didn't get to the spaghetti (aka the bottom).
Thus, an area of improvement would be the quantity of spaghetti. From the look of the photo below, it seems as though the quiche was perfect in proportion:
But if I cut it up, you'll see the nice thick layer of spaghetti:
This compromised the taste (bland at the bottom half! I think something's wrong with my tastebuds, I can't seem to taste food very well these few days) and the quiche couldn't hold its shape at the bottom, since the egg mixture didn't coat everything.
So quarter the spaghetti, up the spices, and you'll be on the way to the epitome of culinary creativity.
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