I had some leftover cooked wide egg noodles and some roasted vegetables from a previous meatloaf meal. The meatloaf was eaten up right away, and  neither leftover side dish would have been enough on its own, so I decided to make them both into a sort of crust-less quiche.

(There was about 1 cup of chopped noodles and 1 cup of chopped vegetables, but you could do a little more of one, and a little less of the other, total volume of filling is what is important rather than ratio)

Crust-less Noodle and Vegetable Quiche

2 cups noodles + vegetables
3 eggs
1 cup shredded mozzarella cheese
½  cup milk
3/4 cup Greek yogurt
½  teaspoon paprika
1 teaspoon oregano
½  teaspoon nutmeg
2 Tablespoons bread crumbs
salt and freshly cracked black pepper, to taste

Preheat oven to 350F.

In a mixing bowl, mix eggs, cheese, yogurt, milk, and spices. Add noodles and vegetables and stir gently to combine.

Pour into oiled 9″ pie plate.  Sprinkle with bread crumbs.

Bake for 40 minutes. Let stand 10 minutes.