As you would have probably noticed, now and then I will decide to address certain queries I’ve received via e-mail in specific posts I call From The Mailbox (FTM), and of a greater frequency (too frequent I wonder if readers are bored of them by now) are my Wordless Wednesday posts where I mainly share photographs of some of the cupcake orders I’ve worked on recently.
And now, I’m introducing a new category of posts aptly called Surplus Sunday, where I intend to share ways of using up those leftover ingredients or dishes you’ve whipped up over the weekend. Afterall we all tend to be a lil indulgent (and over-enthusiastic with the serving) over the weekend, and plummet to a state of what-to-do-with-all-the-leftovers when Monday comes spilling by.
This time round, I found myself with some leftover linguine (already cooked al-dente) on hand following a pasta meal I had the night prior. I had kept the linguine in a ziploc bag in the refrigerator, and I guess this is more of a pantry raid type of casserole dish, since I practically threw in what I had in the pantry/refrigerator. I reckon this would be great if you had broccoli or spinach on hand, or even some meat like turkey bacon, or chicken ham.
Oh, and I’m sure you can easily do this with leftover cooked pasta as well, since it would only add more flavour to your quiche.
Crustless Mushroom & Linguine Quiche
1 cup button mushrooms, sliced
2 medium tomatoes, chopped
1/2 cup mozarella cheese, grated¹
1 cup boiled linguine, cut roughly (I just ran a scissors through the pasta)
1 1/2 cup milk
1/3 cup flour
1 tsp salt (to taste)
1 tsp paprika (optional) ²
pepper to taste
- Preheat oven to 180C (350F).
- Line the bottom of a greased 7-inch round pan, or 8-inch square baking dish (if you prefer the quiche to be thinner) with the cut linguine.
- In a bowl, mix milk, flour and eggs well.
- Add in the mushrooms and tomatoes, and pour into the prepared pan lined with linguine. Give the pan a little shake to ensure that the mixture seeps through the linguine to the bottom.
- Sprinkle the grated mozarella on top of the mixture.
- Bake for about 35-45 mins, until it looks set and the top is golden brown.
¹ Try it with different types of cheese (e.g. cheddar, Swiss, monterey) to suit your tastebuds.
² Try different seasonings (e.g. parsley flakes, rosemary, mixed spices) to take it up a notch and change its flavour the next time you make it!