spaghetti quiche or what ...
Servings: 12 slices
ingredients:
- 200 g spaghetti
- 4-5 spring onions
- 50 g South-Tyrolean bacon
- 1 tbsp olive oil
- 200 g crème fraîche
- 6 eggs
- 50 g Gruyère
- 1 tbsp fresh thyme leaves (heaped)
- some olive oil for the casserole
- salt & pepper
equipment:
- an egg whisk
- a cheese grater
- a casserole about 26 cm Ø
how to:
- Preheat the oven to 160° C w/ fan.
- Cook the spaghetti for about 4-5 min (very al dente!), drain them & arrange the spaghetti in the oiled casserole.
- Chop the bacon as well as the spring onions (rather finely!).
- Proceed alike for the fresh thyme leaves & set aside.
- Fry the bacon & the spring onions in olive oil for 4-5 min.
- Distribute over the spaghetti layer.
- Grate the Gruyère (roughly) & distribute over the bacon layer.
- Grab an egg whisk & mix the crème fraîche w/ the eggs.
- Add salt & pepper to taste.
- Add the finely chopped fresh thyme leaves.
- Pour the mix over everything & press slightly - try to cover the spaghetti layer w/ the egg mix.
- Put it in the oven for about 40 min; the mix should become stiff.
Notes
Spaghetti: you may reduce the amount of spaghetti to 150 g.
Spring onions: you may substitute white or yellow or even red onions for the spring onions. A medium onion will be ok.
South-Tyrolean bacon: you may also use pancetta or any other bacon w/ strong flavour.
Thyme: you may substitute fresh oregano or fresh basil for fresh thyme. You may even rely on dried herbs if fresh herbs aren’t available.
The spaghetti are slightly covered by the egg mix. If you like more ... just add another 50-100 g crème fraîche.
At first the top of the quiche seems to be rather crunchy, but it gets softer when resting properly covered.
You can put it in the fridge for at least 3 days.
Sorry: no experience w/ freezing.