Carbonara Quiche Spaghetti Carbonara packed into a pie! This quice has angel hair pasta, bacon, peas, and parmesan cheese surrounded by eggs in a pastry shell. A great recipe for leftover angel hair pasta. Joe loves Spaghetti Carbonara but it is difficult to get the tossed egg cooked properly without curdling. This recipe takes that worry away while giving all the same great flavors! This makes a great brunch, lunch or dinner when served with a Caesar salad. Ingredients:   1 pie crust   3 beaten eggs   1½ cups milk   salt and pepper, to taste   1 tbl. flour   1 cup noodles   1 cup cottage cheese   4-6 slices of bacon, cooked and crumbled   ¼ cup red onion, finely chopped   ½ cup peas   ½ cup shredded parmesan cheese Instructions: Line pie crust with foil and bake for 5 minutes at 450°. Remove foil and bak 5-7 more minutes. Pie crust should be almost done when removed from oven. Stir together eggs, milk, salt and pepper. Stir in cottage cheese, noodles, bacon, red onion and peas. Toss parmesan cheese with flour and then add to egg mixture. Pour into pie crust. Bake at 325° for 35-40 minutes. Let stand 10 minutes before serving. Enjoy! Serves: 4-6 Return to Beef and Pork Entrees Index
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