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Macaroni & Cheese Quiche

Tuesday, September 27, 2011@ 9:41 PM

I might have to adjust my recipe list to give the quiche its own section.

This may not be your typical quiche — I know I, for one, have never heard of pasta in a quiche before — but here you have it.

So can I show you my pretty picture first?

Yeah, I’m kinda proud of that one.  Got to use my new napkin ring too!

But you know what’s funny about it?  The inside looks a little underdone, right?

So let me tell you something about this quiche.  Or actually, let me tell you something about my oven.  My oven has a red cape and a sword & shield.  Super oven.  With super speed.  So when I gave it a little look-see and saw the top was burning I said, “Woah!  Yank that baby outta there QUICK!”  I let it rest for 10 minutes and then found out the inside wasn’t done.  So this great oven of mine cooked the outside to perfection while completely ignoring the inside!

And this is where I proceed to blame the oven for my lack of a toothpick test.  Ignore that last sentence.

So it isn’t that the inside is raw, it’s just that the outside got even more done (*cough* borderline ‘too’ done) while finishing the inside.  Totally the oven’s fault.  Absolutely.

Umm.. yeah… that leads me to this picture.  I debated even showing this one, but I can only hope for your continued love and support after seeing it:

Yeah.  There you have it.  I hope you can forgive its sorry appearance and give it a try anyways, because we still really liked it.  We may or may not have had to cut off the burned edges…  but if your edges burn too you can always just do what I do and blame it on the oven.  Stupid ovens.

Ingredients:

  • 1 cup elbow macaroni, uncooked

Oh hey, that reminds me…  You know it’s gonna be an easy recipe when you don’t even have to boil the pasta, right?  Anyways, as I was saying before:

Ingredients:

  • 1 cup elbow macaroni, uncooked
  • 3 oz package cooked bacon pieces (my store had two different kinds, and I opted for the one that looked more meaty and less fatty)
  • 3 cups shredded Cheddar cheese
  • 2 eggs
  • 2 1/4 cups milk (I used skim and it was fine)
  • 1/2 cup Bisquick mix
  • 1/4 tsp salt

Required Equipment:

  • Pie plate
  • Blender
  • Non-stick spray

Directions:

  1. Preheat oven to 400 degrees F.
  2. Spray pie plate with nonstick cooking spray.  (I only have a regular 9-inch pie plate, and I would definitely suggest putting a cookie sheet under it if you don’t have a larger one.)
  3. In a bowl, combine the macaroni, bacon, and 2 cups of the Cheddar cheese.  Spread in pie plate.
  4. Combine milk & eggs in a blender and mix until smooth.  Add Bisquick & salt and mix again until smooth.  Pour into the pie plate.
  5. Bake 35-40 minutes (or until a toothpick inserted into the center comes out clean!  Do not skip this VIP step!)
  6. Sprinkle remaining cheese on top and put back in the oven for a minute or two to let the cheese get melty.
  7. Remove from oven and let rest for 10 minutes to set.  Serve warm.

 

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