Noodle Shell Quiche

Serves: 6-8

Ingredients:

10 ounces (315 g) thin wholemeal spaghetti, broken into approx. 2 inch (5 cm) lengths
4-5 cups hot water
6 rashers bacon, rind and fat removed, chopped
1 onion, chopped
4 eggs
1 1/2 cups milk
4 ounces (125 g) Swiss cheese, grated
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
Freshly ground black pepper

Microwave Method:

1. Place spaghetti in a bowl, cover with hot water. Cook for 11-13 minutes on HIGH, stirring twice during cooking. Drain and rinse well. Place into base and sides of a lightly greased quiche dish.
2. Place bacon in a Pyrex bowl. Cook for 2-3 minutes on HIGH. Drain excess fat. Add onion, stir and cook a further 2 minutes. Sprinkle over pasta.
3. Whisk eggs and milk together, stir in cheese, basil and pepper. Pour over bacon.
4. Cook for 15-18 minutes on MEDIUM. Cool slightly before cutting into wedges to serve.

Convection Microwave Method:

1. Place spaghetti in a bowl, cover with hot water. Cook for 11-13 minutes on HIGH, stirring twice during cooking. Drain and rinse well. Place into base and sides of a lightly greased quiche dish.
2. Place bacon in a Pyrex bowl. Cook for 2-3 minutes on HIGH. Drain excess fat. Add onion, stir and cook a further 2 minutes. Sprinkle over pasta.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Whisk eggs and milk together, stir in cheese, basil and pepper. Pour over bacon.
5. Cook on Low Rack for 23-25 minutes on LOW MIX/BAKE. Cool slightly before cutting into wedges to serve.