Macaroni and Cheese Quiche

By á-3915

Ingredients

• 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.

Details

Servings 6
Preparation time 10mins
Cooking time 55mins

Preparation

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.