Sunday, September 25, 2011
Macaroni And Cheese Quiche
Here is an interesting recipe from Woman's World Magazine. This would be a great dish for a luncheon.
Macaroni and Cheese Quiche
1 lb penne pasta (or macaroni, cavatappi or corkscrews--I used traditional macaroni)
1/4 cup butter
1/4 cup finely minced shallots, about 1 large shallot
1/4 cup flour
2 1/2 cups milk
4 eggs, lightly beaten
1 8oz package shredded Italian five-cheese with cream cheese blend, such as Kraft
1/4 cup grated Parmesan cheese
1 tsp grated lemon zest
1/2 tsp salt
1/4 tsp pepper
4 cups spinach leaves
Preheat oven to 350F. Coat 8" springform pan with cooking spray. Cook and drain pasta according to package directions.
1. In pot, melt butter over medium heat. Add shallots; cook until just tender, 1-2 minutes. Gradually whisk in flour until smooth; cook, stirring, 1 minute.
2. Gradually whisk in milk. Over medium-high heat, bring to a boil; cook until thickened and coats back of spoon, 1-2 minutes. Remove from heat, let cool 10 minutes.
3. Whisk in eggs, 1 1/2 cups shredded cheese, Parmesan, zest, salt and pepper until blended and smooth. Stir in spinach and pasta. Transfer to pan. Sprinkle with remaining 1/2 cup shredded cheese. Cover with foil. Bake 45 minutes. Uncover; bake until golden, 10-15 minutes. Run sharp knife around edge of pan to loosen pasta. Let stand 20 minutes. Remove from pan and serve.
Recipe is the property of Woman's World Magazine. Unfortuanatly, it is not on their website.