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Recipe by Brynie Greisman

Macaroni, Onion, and Cheese Quiche

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Macaroni, Onion, and Cheese Quiche
Dairy Dairy
Medium Medium
10 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

This is really a cross between a kugel and a quiche. Caramelized onions add great flavor to an all-time favorite. The custard gives it a creamy quiche-like texture. Light enough for after the fast, and very filling too.

Ingredients

Main ingredients

  • 10 ounces macaroni of your choice, such as Tuscanini Fusilli Pasta

  • 2 tablespoons butter, divided

  • 1 tablespoon Gefen Olive Oil

  • 2 large onions, diced or sliced in half circles

  • 1 and 1/2 teaspoons sugar

  • generous handful mushrooms, sliced (optional)

  • 3 cloves garlic, such as Mr. Dipz Peeled Garlic, diced

  • 5-6 ounces shredded mozzarella cheese

  • 1/4-1/2 cup ricotta cheese (optional but recommended)

  • 2 cups cracker crumbs

  • 4 large eggs

  • 3 cups milk

  • 1 and 1/2 teaspoons salt

  • generous pinch pepper

  • pinch of nutmeg (optional)

Directions

Prepare the Quiche

1.

Cook macaroni according to package directions; drain and set aside.

2.

Melt one tablespoon butter in a large skillet. Add olive oil. Add onions and sugar. Cook over medium heat, stirring often, until onions turn medium brown and start to crisp, about 20 minutes. Add mushrooms midway, if desired. Add garlic five minutes before the end.

3.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line an oven to tableware 9×13-inch pan with Gefen Parchment Paper.

4.

Layer half each of macaroni, onion mixture, cheese (if using ricotta cheese, place small dollops over shredded cheese layer), and crumbs in that order. Repeat layers once more, using only the macaroni, onion, and cheese this time.

5.

Whisk together the eggs, milk, and seasonings. Carefully pour over macaroni mixture. Sprinkle remaining half of crumbs over the top. Dot with tiny cubes of butter.

6.

Bake for 45 minutes or until golden and set. If crumbs start to burn, cover top with aluminum foil or baking paper. Let sit for a few minutes before cutting and serving.

Tips:

Use up any crackers that you have sitting around the house that no one feels like eating anymore because they’re not crispy enough. Even savory/vegetable-flavored ones are good.

Notes:

 You can replace the mozzarella with 6 slices low-fat cheese, thinly sliced into small strips. I roll a few slices of low-fat cheese together and slice it very thinly. I end up with small spirals of cheese. It melts just the same. Also, for even creamier flavor, sub cooking cream (9% is fine) for part of the milk. 

Credits

Photography: Hudi Greenberger. Food Styling: Renee Muller.

Recipe tags

cheese garlic kugel Meatless Mondays mushrooms noodles pasta Shavuos
Macaroni, Onion, and Cheese Quiche

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NECHAMA ZIMMERMAN
NECHAMA ZIMMERMAN
2 years ago

what is cracker crumbs?

Question
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Raquel
Raquel
Reply to  NECHAMA ZIMMERMAN
2 years ago

Just take crackers and crumble them 🙂

0
devora
devora
2 years ago

I made this tonight, and it was so so delicious!! We really enjoyed! Brynie has the best recipes!

1
Ruti
Ruti
4 years ago

Incredible flavour!! This was amazing. It was so simple to make – just boil the pasta and caramelise the onions, then you just layer it up and bake. The flavour of the caramelised onions really permeates the whole dish – I never thought it would taste this good! Definitely to make again… and again, and again…

0
Raquel
Raquel
Reply to  Ruti
4 years ago

We are so happy to hear that you enjoyed this dish! It sounds delicious and easy

0
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