Mac & Cheese Quiche
I was making turkey macaroni salad and I cooked too many elbows. My daughter gave me an assignment to back a pecan pie for her friend’s dinner party so I had an extra pie crust (they come in twos). I am loathe to waste food since my mom told me about the starving Armenians when I was a boy. So, I came up with this with the stuff I had and it turned out very good:) If you have 2 crusts just double the recipe
Ingredients:
1 9 inch frozen pie crust, defrosted
3 eggs, beaten creamy
1/2 can of evaporated milk
1.5 cups of grated cheddar (I had an 1 8 oz block of sharpe cheddar but it would be even tastier with more cheese)
4 pieces of good smoked bacon, chopped bite size pieces
1-1.5 cups of cooked macaroni
salt substitute and pepper
Directions:
- Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper.
- Slice cheddar block into 1/8 in thick slices and line the bottom of the pie crust with ~1/2 of the cheddar slices unless you are using grated cheddar, In that case sprinkle 1/3 of the cheese on the bottom and hold the rest in reserve. Sprinkle bacon peices over the layer of cheese.
- In a medium sized mixing bowl, mix beaten eggs, evaporated milk, salt substitute and pepper.
- If using grated cheddar, mix 1/3 of it with the macaroni and Add macaroni to pie crust over the cheese and bacon. If you are using cheddar pieces, cut 1/3 of the remaining cheese into small cubes and insert throughout the macaroni in the pie crust.
- Pour egg/milk mixture over macaroni evenly, Shake pie crust to eliminate air pockets.
- Cover the macaroni with the remains cheese. Place quiche on parchment paper covered cookie sheet.
- Place cookie sheet on the middle rack of the preheated oven. Cook for 35-45 minutes depending upon your oven and tastes in quiche
I like to serve with a dollop of sour cream and some hot sauce.