CHINESE SAUSAGE AND YAKISOBA NOODLE FUSION QUICHE
I was selected as 1 of 50 bloggers to #cooklikeawokstar and compete in the Fortune Noodle Stir-Fry Blogger Recipe Challenge. Fortune sent each blogger several packages of their Yakisoba Stir Fry Noodles to create inventive and out of the box recipes for entrees and breakfast dishes. These noodles are fresh, with beautiful texture, and a variety of really complex and delicious flavors.
Noodles for breakfast?! This might just become a trend!! I decided to create a quiche with the yakisoba noodles woven throughout. Classic Asian ingredients like Chinese red sausage, scallions, mushrooms, cilantro, and bean sprouts find fusion perfection with gruyere cheese in this classically French dish!
Here’s how I made it! Note – you can also scroll to the bottom of the post for the full recipe or click any of the photos for a direction link to the recipe on the blog!
Preheat your oven to 350 degrees.
Heat 2 tablespoons of olive oil in a large deep skillet over medium heat and add 12 ounces of raw Chinese red sausage links. Cover the pan and cook the sausages, turn every couple of minutes until they are seared on all sides. Add ½ cup of water to the pan and immediately recover, so the sausages can steam and cook through the center. Cook for another 3-4 minutes, shaking the pan occasionally to turn the sausages. Remove the sausages from the pan and set aside to cool slightly.
Add 1 small chopped onion, 4 cloves of chopped garlic, and 1 cup of sliced button mushrooms to the pan drippings and cook, stirring frequently, until soft and fragrant, about 2-3 minutes. Cut the cooked sausages in half lengthwise and then cut into ½” thick half-moons. Add these to the pan and continue cooking, stirring frequently, until the mushrooms and sausage begin to caramelize, about 3-4 minutes more. Remove from heat and stir in ½ cup of chopped scallions. Let the sausage mixture cool slightly while you prepare the eggs and crust.
Combine 6 eggs, 1 ½ cups of heavy cream, 1 teaspoon salt, ¼ cup chopped cilantro, and the seasoning packet 1 package of the Fortune Teriyaki Flavor Yakisoba Stir Fry Noodles in a medium bowl and whisk until smooth. Set aside.
Roll pie crust dough for 1, 10″ pie into a 14” round and place it in a 10” pie plate, allowing the excess dough to hang over the edges.
Place half of the sausage mixture in an even layer in the bottom of the crust. Top with the yakisoba noodles, pulling them apart with your fingers to make and even layer. Top with the remaining sausage mixture followed by 1 ½ cups grated gruyere cheese and 1 cup of bean sprouts.
Whisk the egg mixture one more time to reincorporate all of the ingredients and slowly pour it into the pie plate over all of the ingredients. Top with another ¼ cup of chopped scallions. Lightly press the filling ingredients into the egg mixture.
Bake uncovered for 30 minutes. Cover with foil and bake for another 40-50 minutes until a knife inserted in the center of the quiche comes out clean. Let set for 20-30 minutes.
Top the quiche with ¼ cup of chopped scallions and 1 cup of bean sprouts.
Cut into slices and devour!
CHINESE SAUSAGE AND YAKISOBA NOODLE FUSION QUICHE
2 tablespoons olive oil
12-ounces Chinese red sausage links
1 small onion, chopped
4 garlic cloves, chopped
1 cup button mushrooms, sliced
1 cup scallions, chopped
6 eggs
1 ½ cups heavy whipping cream
1 teaspoon salt
¼ cup cilantro, chopped
1, 7.7-ounce package Fortune Yakisoba Stir Fry Noodles – Teriyaki Flavor
Refrigerated pie-crust for 1, 9-10” pie
1 ½ cups Gruyere cheese, grated
2 cups bean sprouts
Preheat your oven to 350 degrees.
Heat the olive oil in a large deep skillet over medium heat and add the sausages. Cover the pan and cook the sausages, turn every couple of minutes until they are seared on all sides. Add ½ cup of water to the pan and immediately recover, so the sausages can steam and cook through the center. Cook for another 3-4 minutes, shaking the pan occasionally to turn the sausages. Remove the sausages from the pan and set aside to cool slightly.
Add the onions, garlic, and mushrooms to the pan drippings and cook, stirring frequently, until soft and fragrant, about 2-3 minutes. Cut the sausages in half lengthwise and then cut into ½” halfmoons. Add these to the pan and continue cooking, stirring frequently, until the mushrooms and sausage begin to caramelize, about 3-4 minutes more. Remove from heat and stir in ½ cup of the scallions. Let the sausage mixture cool slightly while you prepare the eggs and crust.
Combine the eggs, heavy cream, salt, cilantro, and the seasoning packet from the noodles in a medium bowl and whisk until smooth. Set aside.
Roll the pie crust into a 14” round and place it in a 10” pie plate, allowing the excess dough to hang over the edges.
Place half of the sausage mixture in an even layer in the bottom of the crust. Top with the yakisoba noodles, pulling them apart with your fingers to make and even layer. Top with the remaining sausage mixture followed by the grated gruyere cheese and 1 cup of the bean sprouts.
Whisk the egg mixture one more time to reincorporate all of the ingredients and slowly pour it into the pie plate over all of the ingredients. Top with another ¼ cup of the chopped scallions. Lightly press the filling ingredients into the egg mixture.
Bake uncovered for 30 minutes. Cover with foil and bake for another 40-50 minutes until a knife inserted in the center of the quiche comes out clean. Let set for 20-30 minutes.
Top with the remaining ¼ cup of scallions and the remaining cup of bean sprouts. Cut into slices and devour!
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