Cook the spaghetti according to the instructions, but just al dente. They shouldn`t be overcooked as they`ll still go into the oven.
Dice the bacon and leave it in the pan. Dice the onion, add to the bacon and fry lightly until browned. Cut the leek into thin rings and add to the pan and cook for 5 minutes.
Cut the sheep cheese into cubes.
Beat the eggs, add the herb cream cheese and stir in. Season the mixture with salt, freshly ground, colored pepper (black is also possible, I just had colored ones on hand) and tarragon. The tarragon is very important for the taste. I always crumble dried tarragon beforehand in my hand or in a mortar so that it can develop its taste properly. You can also use fresh tarragon if you have some. But you should cut it very small.
Brush a baking dish with the oil. Put in about 2/3 of the spaghetti. Then add the sheep`s cheese, then the leek and bacon mixture. Then place the rest of the spaghetti on top and pour the egg and cream cheese mixture over it. Sprinkle the grated cheese on top.
Now in the oven at 180 ° C for 40 minutes.
For me, the top noodles were already browned, but not yet burnt, and crispy. I thought that was delicious. If you don`t like that, you should look after 30-35 minutes to see if the egg mixture has hardened.
Or maybe take 4 eggs instead of 3 and a little more cream cheese so that the top noodles are completely immersed in the liquid. But then maybe the time will also increase.
I would not recommend milk as an encore, as I have not had such good experiences with it when it comes to sticking the mass.
I gave the dish the name spaghetti quiche because the filling is similar to that of a quiche (also with the egg mixture). Only spaghetti is used here instead of shortcrust pastry.
Ingredients
Print Recipe
Pin Recipe