PASTA AND CHEESE PIZZA QUICHE

Use 6-8 mini pie pans or one large flame-resistant pan.

2 Tbsp. olive oil

1 large onion, chopped

150 gr. tomato paste

1 tsp. crushed garlic

½ cup water

1 tsp. sugar

Salt and pepper, to taste

5-8 basil or oregano leaves, chopped finely 300 gr. cooked pasta (any kind that children love) 1 container (200 gr.) cottage cheese

1 container (150 gr.) white spread cheese

150 gr. yellow cheese, grated

200 gr. Bulgarian cheese, crumbled

100 gr. Parmesan cheese

2 eggs

1 tsp. salt

½ tsp. black pepper

¼ tsp. nutmeg

½ tsp. dried oregano

Toppings:

Chopped basil

½ cup Parmesan or yellow cheese, grated

To prepare the sauce, heat the olive oil in a medium pan. Add the onion and sauté until it’s turned brown. Add the garlic, tomato paste and water and stir. Add the sugar, salt and pepper, then the basil or oregano and stir. Add up to another ¼ cup of water if necessary. Bring to a boil and then lower the flame. Cook for another 2-3 minutes and then turn off the flame and let it cool a little.

Place the pasta in a separate bowl. Add the cheeses and eggs. Season with salt, pepper, nutmeg and oregano. Pour the sauce on top of the pasta and mix well.

Grease the mini pans or large pan and pour in the mixture. Bake in an oven that has been preheated to 180º for 40 minutes or until the quiche is firm. Serve hot, with basil and grated cheese sprinkled on top.

Level of difficulty: Medium. Time: 1 hour. Status: Dairy.

You are welcome to swap any of the hard cheeses with other types of cheese of your choice. You can also use lower-fat cheeses. TIPascale