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Macaroni and Cheese Quiche


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  • 1 lb. penne pasta (or similar)
  • 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 pkg. (8 ounces) shredded Italian five-cheese with cream cheese blend
  • 1/4 cup grated Parmesan cheese
  • 1 tsp. grated lemon zest
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 cups baby spinach leaves, about 4 oz.


Servings 6
Preparation time 10mins
Cooking time 55mins


Step 1

1. Preheat oven to 450. Coat 8" springform pan with cooking spray. Cook and drain pasts according to package directions.

2. 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.

3. Gradually whisk in milk. Over medium-heat, brig to boil; cook until thickened and coats back of spoon, 1-2 minutes. Remove from heat. Let cool 10 minutes.

4. 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 the edge of pan to loosen pasta. Let stand 20 minutes. Remove side of pan and serve.

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