2 eggs well beaten 6 oz. angel hair pasta 2 T. butter 1/3 cup grated Parmesan cheese Cook pasta according to package directions, being sure not to overcook. Drain. Stir butter into hot pasta. Mix in Parmesan cheese and eggs. Press this mixture into a greased 10 pinch pie plate to form a crust. Bake crust 5-8 minutes. Remove and fill with quiche filling as follows:
4 eggs, beaten 1 cup sour cream 1 cup cottage cheese 1/2 cup grated Parmesan cheese 4 T. flour 1 4poz. jar chopped pimiento, drained 3/4 cup crisp fried bacon pieces (can use 3 oz. bag precooked) 1 1/2 cups shredded Havarti cheese with dill Blend the eggs, sour cream, cottage cheese, Parmesan cheese and flour. Stir in shredded Havarti cheese, pimiento and bacon pieces. Pour mixture into pasta crust. Bake for 45-50 minutes or until knife inserted into center comes out clean. Let stand for 10 minutes before cutting and serving.