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





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


  1. Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper.
  2. 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.
  3. In a medium sized mixing bowl, mix beaten eggs, evaporated milk, salt substitute and pepper.
  4. 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.
  5. Pour egg/milk mixture over macaroni evenly, Shake pie crust to eliminate air pockets.
  6. Cover the macaroni with the remains cheese. Place quiche on parchment paper covered cookie sheet.
  7. 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.