You could easily bake this and refrigerate for lunch at your desk the following day.  I would microwave it on 70% power until it’s heated through.  You could also make a few of these and pop them in the freezer for when a quick meal is needed or you have unexpected company.  Limitless options and ideas.’


I used a store-bought refrigerated pie crust.  If you are a whiz at making your own pastry dough or already have some stocked in the freezer, even better!


And if you like “mini” macaroni and cheese things - be sure to check out the Mini Macaroni & Cheese Cups (with Bacon & Scallions).  And if you’re specifically looking for recipes that are scaled down for one (or two people) - click here for Cooking For One (Or Two).


Ingredients I used:


Makes 1 Mini Quiche


  1. - 1 ounce cooked elbow macaroni

  2. - 1 ounce of cheese, crumbled or shredded  (I used Blue Cheese and Fontina)

  3. - 1 egg

  4. - 1 egg yolk

  5. -  splash heavy cream

  6. - 1/4 teaspoon onion powder

  7. - 1/4 teaspoon dry mustard

  8. - 1/8 teaspoon garlic powder

  9. - 1/8 teaspoon kosher salt

  10. - 1/8 teaspoon cayenne pepper

  11. - 1 store-bought refrigerated pie crust


** You’ll need a 4 1/2 x 3/4  inch tart shell with a removable bottom.


Directions:


Preheat your oven to 375 degrees. 


Start by preparing the crust.  Lightly flour your surface and unroll the pie crust (be sure it has warmed just slightly so it won’t crack on you).  If you want to get 2 tart shells out of it, you will need to roll it out more with a rolling pin.  I keep the 2nd cut tart shell in the freezer!   Regardless, take something that is about 6 inches in diameter and place on the pie crust and trace around the edge to cut the crust to the right size.  If you have a 6 inch cutter, all the better! 


Then place your crust into the tart shell and gently press it into the ridges of the pan.  Trim off the excess, keeping the crust flush with the top of the pan.  Place the prepared crust (and pan) into the refrigerator for 15 - 30 minutes.


Remove the shell from the refrigerator and with the tines of a fork, prick the bottom of the crust several times.  Then place a large square of parchment paper and fill with baking weights or dried beans.  Place into the oven for 15 minutes.  It should be light golden and have a dry appearance.  Once it is finished baking, place it onto a cooling rack to cool completely.


Once the shell is cool, add your cheese and macaroni.  You may need to break up pieces of the macaroni if they stick up beyond the edges of the tart shell.  They will get a little too crispy if they aren’t under the liquid filling.  You can gently push down on them too and move the pieces of cheese around to make it all fit.  Then ... pour the liquid filling over the top ...


To make the liquid filling, crack an egg into a 2-cup glass measuring cup.  Add the egg yolk and a splash of heavy cream to equal just below a 1/2 cup total.  Add in the onion powder, dry mustard, garlic powder and cayenne pepper.  Whisk to combine.  Then slowly pour over the top of the macaroni and cheese mixture, pressing down if need be to make sure everything is covered.  Remove out any pieces of pasta that still stick up.  You may not need all the liquid.


Place the quiche into the oven (still at 375 degrees) for 18 - 20 minutes, or until the middle is set and no longer jiggles.  Allow it to cool for just a couple of minutes, long enough to remove the quiche from the pan ... and ENJOY!!!!