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Every now & then I stumble across a recipe about a spaghetti tart or bake or … What I mean is a dish – served warm as well as cold – where cooked spaghetti are mixed with meat or vegetables or cheese or whatever & become covered by a mix of cream & eggs ready for a session in the oven. The result is some sort of quiche/tart/frittata/… which may be cut into slices like a cake.
I thought time has come to give it a try.
Obviously at the end we’ll have a rather big result feeding more than only my better half & me. So I hoped that it might be possible to store it in the fridge or even in the freezer. (Yes: it’s fine in the fridge – alas it never made it into the freezer…)
Furthermore I had to decide which way to go…
We are generally always on our way w/ quiche, tart, frittata… In a certain way it’s always the same procedure:
- you get the bottom filled w/ some solid stuff
- you get some filling stuff
- you get some mixture which thickens when baking & holds it all together in the end.
For this planned spaghetti affair I thought of something like a sort of quiche.
What do we need?
…in the style of quiche:
- spaghetti for the bottom
- spring onions, bacon & cheese for the filling
- eggs & crème fraîche for the mixture
- …& some fresh thyme for the flavour.
Let’s start w/ grating the cheese; it’s real Gruyère. Then the bacon (South-Tyrolean bacon it is) & the spring onions will be finely chopped.
…& don’t forget to preheat the oven to 160°C w/ fan.
In the meantime the spaghetti should be cooking – stop as soon as they are very al dente. Then drain them & rinse w/ cold water. Get a casserole ready & arrange the spaghetti on the bottom – as evenly as possible.
Fry the spring onions & the bacon in some olive oil. Distribute evenly over the spaghetti.
Whip the eggs & mix w/ the crème fraîche. Add salt & pepper to taste & mix in the finely chopped fresh thyme leaves.
Sprinkle the gruyère all over the spaghetti. Then pour the egg mix on top. It’s quite useful to press the mess down – a little to make sure that the egg mix distributes all over the casserole.
For the record:
I worked w/ a rather small amount of egg mix i. e. the egg mix didn’t cover all the spaghetti. It is possible – w/o question – to prepare some more egg mix so that the spaghetti are fully covered.
In my case the spaghetti on top became rather crunchy – which we liked. If using more egg mix the spaghetti will stay in the mix… no crunchy spaghetti on top.
Put the casserole in the preheated oven for about 40 min until the spaghetti get crunchy & the egg mix is stiff.
It’s a rich spaghetti quiche which will make up to 12 slices (or even more!).
The spaghetti – inside – are soft & smooth. The main flavour comes from the cheese & the bacon as well as the thyme. Seen overall it’s a very delicate flavour.
When leaving the oven & after some cooling the spaghetti will be really crunchy.
Some hours later – when cooled down & covered for storing – the crispiness will vanish: especially after a day in the fridge the top layer will get as soft as the rest.
You may serve the spaghetti quiche hot (out of the oven) w/ some mixed green salad, warm (i. e. reheated in the microwave) for dinner or so… or just cold. It’s fine when it’s cold: it’s not greasy!
The businesswoman w/ too many office hours thinks
Do you know what I did?
When coming out of the fridge next day I cut the spaghetti quiche in nice small bits, put small wooden pins in it & served them along to our happy hour. The spaghetti quiche is solid enough to live through this presentation w/o disintegration. In addition I had some tomato-based dip – rather spicy! – that went well w/ the spaghetti quiche bits when dipped in.