Quiche Lorraine Noodle Pie Recipe

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TIP! Replace the 250g packet of long life noodles with 3 x 73g instant noodle cakes, if preferred. You can use Tasty cheese instead of the Swiss cheese, or any other melting cheese such as Edam.

Ingredients

200g block Swiss cheese

250g packet dried long life noodles

1 tablespoon olive oil

1 large onion, finely chopped

250g shortcut bacon rashers, cut into 2cm pieces

8 eggs

¾ cup pure cream

1 tablespoon Dijon mustard

1 cup finely chopped fresh parsley

Mixed salad leaves, to serve

Method

Grease a 22cm round springform pan (base measures 20cm). Line base and side with paper. Place on an oven tray.
Grate cheese. You will need 1 ½ cups.
Cook noodles in a large saucepan of boiling water, stirring to separate strands for about 3 minutes, or until just tender. Drain. Cut into shorter lengths with kitchen scissors.
Heat oil in a large frying pan over a medium to high heat. Add onion and bacon. Cook, stirring for about 5 minutes, or until light golden. Remove pan from heat.
Whisk eggs, cream and mustard in a large bowl. Season with salt and pepper. Add noodles, onion mixture, 1 cup of the cheese and ¾ cup of the parsley. Stir until combined. Spoon evenly into prepared pan. Sprinkle with remaining cheese.
Cook in a moderate oven (180C) for 45 minutes, or until top is lightly browned and the tip of a small, sharp knife inserted into centre comes out clean. Remove. Stand in pan for 10 minutes. Remove side of pan.
Sprinkle with remaining parsley. Cut into wedges. Serve with salad leaves.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.