Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces udon noodles -- sornen noedles, or
-- iinguine,cooked end
-- drained
1 tablespoon cooking oil
2 beaten eggs
8 ounces fresh greens such as spinach or swiss
-- chard or
1 package frozen chopped spinach -- (10-ounce )
1/2 cup thinly ecoed green onion
1 cup snipped parsley
4 eggs
1 - -- (3 oz) cream
-- chesse, softened
1 cup buttermilk
1/2 teaspoon worcestershlne sauce
1 1/4 teaspoons salt
1/2 teaspoon pepper
2 green onions with tops -- (optl) |
Preparation:
Combine nooddles, oil, and the 2 eggs. Press on the bottom and up sides of a 1 inch quiche dish or pie plate. Cover edge of pasta with foil; bake in 375' oven 7 to 10 minutes or till set Meanwhile, if using fresh greens, rinse and chop greens, removing stems. in saucepan cook the greens, covered, with just the water that clings to the leaves till steam forms. Reduce heat and cook 3 to 5 minutes more, stiring froquently. (Or, cook frozen spinach according to package directions.) Drain well. Add sliced onion and parsley. Beat together the 4 eggs, cream cheese, and buttermilk; stir in vegetable mixtrue, Woreestershire, salt, and pepper. Turn mixture into the pasta shell. if desired, lay whole onions atop the mixture. Bake in 375o oven 25 to 30minutesor till knife inserted near center comes out clean let stand 10 minute |
