Macaroni & Cheese Quiche
Yield
servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
macaroni and cheese
|
* |
| 6 | large |
eggs
beaten |
|
| ½ | cup |
cheese
shredded |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | cup |
ham
chopped |
*
|
| 1 | can |
mushrooms
drained (4 oz.) |
*
|
| ¼ | cup |
onions
chopped |
|
| 2 | tablespoons |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
macaroni and cheese
|
* |
| 6 | large |
eggs
beaten |
|
| 118 | ml |
cheese
shredded |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | can |
cream of mushroom soup
|
|
| 237 | ml |
ham
chopped |
*
|
| 1 | can |
mushrooms
drained (4 oz.) |
*
|
| 59 | ml |
onions
chopped |
|
| 3E+1 | ml |
parsley leaves
|
|
Directions
Prepare macaroni and cheese as directed (except use 2 tablespoons milk), add eggs and mix well.
Spread this over bottom and sides of greased 7x11 inch baking dish .
Toss cheese with flour and add remaining ingredients.
Pour this over macaroni and cheese.
Bake at 350℉ (180℃) for 20 minutes. Take out of oven and cover loosely with foil and bake 20 minutes longer or until set.
Let cool a few minutes before cutting.
