Ramen Quiche Tartlets Fusion (Version imprimable)
Crispy ramen noodle tartlets filled with savory custard and cheese, perfect for brunch or entertaining.
# Ingrédients:
→ Ramen Crust
01 - 2 packs (6.4 oz total) instant ramen noodles, seasoning packets discarded
02 - 2 large eggs
03 - 2 tablespoons unsalted butter, melted
04 - 1/4 teaspoon salt
→ Quiche Filling
05 - 3 large eggs
06 - 1/2 cup whole milk
07 - 1/4 cup heavy cream
08 - 3/4 cup shredded Gruyère or cheddar cheese
09 - 1/2 cup diced cooked ham (optional, omit for vegetarian)
10 - 1/2 cup sliced scallions
11 - 1/2 red bell pepper, diced
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon salt
# Étapes:
01 - Preheat oven to 375°F. Lightly grease a standard 6-cup muffin tin or tartlet pan.
02 - Boil ramen noodles for 2 minutes, just until tender; drain, rinse under cold water, and pat thoroughly dry with paper towels.
03 - In a medium bowl, toss drained noodles with 2 eggs, melted butter, and 1/4 teaspoon salt until evenly coated.
04 - Divide noodle mixture evenly among muffin cups; press firmly into bottoms and up sides to form crusts. Bake for 10 minutes until set and lightly golden.
05 - In a separate bowl, whisk together 3 eggs, milk, cream, cheese, ham (if desired), scallions, bell pepper, black pepper, and 1/4 teaspoon salt.
06 - Pour filling into pre-baked noodle crusts, dividing evenly. Bake for 18–20 minutes, until centers are just set and filling is puffed.
07 - Allow tartlets to cool in pan for 5 minutes; carefully remove and serve warm or at room temperature.
# Additional Tips::
01 -
- Unique blend of flavors and textures
- Great for brunch or entertaining guests
02 -
- For a vegetarian version, omit ham and add mushrooms or spinach
- Ingredient amounts are for 6 tartlets, recipe can be doubled easily
03 -
- Press noodles firmly to prevent soggy crusts
- Swap in spinach or different cheeses for a fresh twist each time