Pasta Quiche

The crust is made of pasta. Cooked vermicelli tossed with melted butter gets pressed into a deep pie dish to form a nest that bakes up golden and slightly crispy. It holds the Gruyere and Parmesan custard just like a traditional pastry crust, but with more flavor and a satisfying chew.

Press the buttered pasta firmly across the bottom and up the sides of the dish. It needs to be thick enough to hold the liquid custard without it seeping through. After pouring in the egg mixture, press the pasta edges back up again. They tend to sag from the weight of the filling.

The custard is straightforward: eggs, milk (or cream for a richer version), and minced parsley beaten together and poured over the grated cheeses. Gruyere melts into a smooth, nutty flavor that Parmesan alone can’t deliver, while the Parmesan adds a salty, sharp edge.

This recipe is a template. Add steamed broccoli, asparagus, mushrooms, or onions. Any pre-cooked vegetable works as long as it’s drained well. Raw vegetables release water during baking and make the custard soggy.

Kitchen Tips

• Use vermicelli or angel hair, not thick spaghetti. Thinner pasta molds more easily and creates a tighter, more cohesive crust.
• Drain the pasta well before tossing with butter. Wet pasta makes a soggy crust that won’t crisp.
• Steam vegetables in the microwave before adding. Raw vegetables won’t cook through in the 40-minute bake and add excess moisture.
• The quiche is done when a knife inserted in the center comes out clean and the pasta crust edges are golden.

Variations

• Use sharp cheddar instead of Gruyere for a bolder, more accessible cheese flavor.
• Add crumbled cooked bacon or diced ham to the filling for a heartier, protein-packed version.
• Swap the milk for half-and-half or heavy cream for a richer, more indulgent custard.