This no-crust quiche is an imaginative dish of things you wouldn’t necessarily combine, but all the flavors work well together. There’s enough cheese and macaroni to please the little ones, while adults will savor the flavors of smoked ham and Parmesan, plus everyone gets some veggies.
4 cups whole-wheat macaroni
3 tablespoons butter (divided)
1 cup diced carrots
1 cup diced zucchini
1/2 cup thinly sliced green onions
1 large clove garlic, pressed or minced
1 cup diced smoked ham
1/2 cup grated Parmesan cheese
1 teaspoon seasoned salt
1 cup 2-percent milk
2 cups half-and-half
3 large eggs
2 cups shredded sharp Cheddar cheese
2 cups shredded Mexican-blend cheese
Preheat oven to 350 degrees. Cook macaroni in unsalted water to al dente (slightly firm). Drain and allow to cool to room temperature. Melt 1 1/2 tablespoons butter in medium-sized skillet over medium heat. Add carrots and sauté for 1 minute. Melt remaining butter in same skillet with carrots; add zucchini and sauté for another minute. Add green onions and garlic and sauté for another 30 seconds. (Veggies will be crisp-tender.) Stir in ham, Parmesan and seasoned salt. In large bowl, combine veggie/ham mix with macaroni and 3 cups of Cheddar and Mexican cheeses (mixed together), reserving the other cup for topping.
Spoon macaroni mixture into buttered 2 1/2-quart casserole dish. Beat eggs and combine with milk and half-and-half. Pour over macaroni mix. Bake 30 minutes and sprinkle remaining cheese evenly over top of casserole. Bake until knife blade inserted in center shows only a little thickened custard (about 10 more minutes or so). Serves 6–8.
Serving size: 1 large serving spoonful. Per serving: 508 calories, 26 g protein, 30 g fat, 38 g carbohydrates, 756 mg sodium, 139 mg cholesterol
Linda Kinard, Navasota Valley Electric Cooperative