Ramen Under The Tuscan Sun Pie

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 3 (3 ounce) packages ramen noodles (save flavor pack for another time or discard)
• 1/2 red bell pepper, sliced and cut into one inch strips
• 1/4 red onion, sliced (2-3 slices)
• 1 small carrot, peeled and thinly sliced
• 3 cups broccoli florets, broken into bite sized florets
• 2 teaspoons garlic, minced (separated)
• 1 teaspoon basil (you can use a 1/4 cup fresh basil if you have it on hand)
• 4 eggs, beaten (separated one egg and three eggs)
• 1/2 cup parmesan cheese, freshly grated (separated)
• 1/2 cup half-and-half cream
• 1 tablespoon oregano
• 1/2 teaspoon kosher salt
• 3/4 teaspoon paprika
• 1/4 teaspoon dry mustard
• 3/4 teaspoon ground fennel (you can grind your seeds or even sub cumin if you have to, the fennel does make this mix)
• 3/4 teaspoon granulated garlic
• 3/4 teaspoon granulated onion or 3/4 teaspoon onion flakes
• 1/4 teaspoon cayenne pepper
• 1 pinch sugar

Recipe

• 1 preheat oven to 400 degrees.
• 2 add seasoning mix ingredients to a large zip lock bag or large bowl with lid. add 1/4 cup olive oil and shake to combine. add red bell pepper, red onion, broccoli florets and any other vegetable you have handy (total of all vegetables you use should be 4 cups or more) along with 1 teaspoon minced garlic and basil (fresh if possible.) vigorously shake to distribute evenly. pour contents into a roasting pan and roast for 20 minutes.
• 3 remove vegetables and reduce temperature to 350 degrees.
• 4 bring 4 quarts of water to a boil and throw in the ramen cakes (whole). boil for 3 minutes, drain and place in large bowl. add beaten egg, minced garlic, grated parmesan cheese to the noodles and mix well to separate noodles.
• 5 place contents into a buttered glass, ceramic or metal pie pan or even an iron skillet. arrange noodles in the form of a crust, the noodles will be your "pie crust.".
• 6 add roasted veggies to the top of the noodles.
• 7 whisk 3 eggs, the remaining 1/4 cup parmesan cheese, and 1/2 cup of half and half cream in a bowl. pour over vegetables.
• 8 cover with foil and bake at 350 degrees for 20 minutes.
• 9 uncover and sprinkle with a little more cheese, and bake for 10 minutes more.
• 10 let rest for 10 minutes then cut into wedges.