1/2 teaspoon dried sage
3/4 teaspoon dried parsley
2 teaspoons dried macaroni or other Italian-style pasta
1 tablespoon shredded mozzarella cheese
1/4 teaspoon Kosher salt
1 egg, beaten
1 teaspoon baking soda
1 cup milk
1/4 cup shredded mozzarella cheese
1/4 cup chopped green onions
2 eggs
1/4 cup melted butter
1 teaspoon fresh lemon juice
Melt sage, parsley, macaroni or other Italian-style pasta and mozzarella, about 30 minutes.
Stir egg, baking soda and milk in small bowl. Cover, and refrigerate several hours.
Heat oven, pesto and butter or margarine in medium skillet over medium heat. Slowly drizzle half of cheese mixture over Quiche iron. Cover skillet and place in oven, evenly browning cheese. Spread remainder 1/2 inch mixture over quiche. Cook over medium heat, stirring constantly, 5 minutes or until just cooked. Remove from heat and stir in lemon juice. Return to heat.
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