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Macaroni Bisquick Quiche

Macaroni and cheese has always been a comfort food for me. Nothing could be better than combining that comfort food into a favorite dish. There’s no occasion in which this meal wouldn’t suffice, although I thoroughly enjoy it on a cold night. This quiche can easily be turned into a gluten-free dish by simply swapping the regular Bisquick for the gluten-free mix. Make sure that the brand of mushroom soup you choose is also gluten-free if you go that route. You can also make these into snack-size servings. Just follow the directions for the pastry and use a muffin pan instead of a pie dish.
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Prep Time 3 hours 30 minutes
Cook Time 40 minutes
Servings 4 people

Ingredients
  

Filling

  • 2 cups macaroni
  • 1 cup cheddar cheese (grated)
  • 2 tbsp Bisquick
  • 6 large eggs
  • 1 can cream of mushroom soup
  • 1 cup mushrooms (canned)
  • ½ cup onion (chopped)
  • 2 tbsp parsley leaves

Pastry

  • cups Bisquick
  • 7 tbsp unsalted butter (cold, cubed)
  • 3 tbsp ice water

Instructions
 

Filling

  • In a large saucepan, boil two cups of macaroni until tender. Remove from heat and drain.
  • In a large mixing bowl, toss one cup of grated cheddar cheese together with two tablespoons of Bisquick.
  • Stir in six large eggs, one can each of mushroom soup and mushrooms, and one-half cup of chopped onions.
  • Pour mixture over the macaroni, stirring until well combined.

Pastry

  • Place one and one-quarter cups of Bisquick and seven tablespoons of cold cubed butter into a food processor. If you don’t own a food processor, you can use a pastry cutter or a fork.
  • Pulse ten times or until it looks crumbly.
  • With the motor running on low, pour in three tablespoons of water.
  • Turn up to high and mix for thirty seconds or until it turns into a ball of dough.
  • If it doesn't look like it’s coming together, add a tablespoon of water. Don't process longer than thirty seconds at most.
  • Form a disc with the dough and wrap it in plastic wrap. Refrigerate for up to three hours. Preheat the oven to  350 °F.
  • Sprinkle a work surface with Bisquick. Unwrap the dough, sprinkle the top with Bisquick, and roll it into a circle large enough to fit your pie or quiche dish.
  • Press the pastry into the edges of the quiche dish, patching up edges if required.

Assembly

  • Cover the quiche pastry with the macaroni mixture and spread evenly.
  • Bake at 350 °F for fifteen minutes.
  • Take out of the oven and cover loosely with foil and bake for fifteen minutes longer or until set.
  • Let cool for ten minutes before cutting.
  • Sprinkle the top with two tablespoons of parsley leaves if desired.
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