Macaroni quiche

    50 min

    Very flavourful and moreish, this pasta dish is great as a lunch or supper treat served with a crisp green salad. Serves 4.


    Lancashire, England, UK
    1 person made this

    Serves: 4 

    • 100g elbow macaroni
    • 3 large leeks
    • 1 medium red pepper
    • 1 medium onion
    • 25g butter
    • 120g chorizo sausage
    • 4 medium eggs
    • 4 tablespoons single cream
    • 100g Gouda cheese, chopped or grated
    • 1 tablespoon chopped fresh parsley

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Cook the macaroni in boiling, salted water for about 15 minutes until cooked but slightly al dente. Drain and rinse, twice.
    3. Wash and slice the leeks into 1cm discs. Seed and dice the pepper and peel and dice the onion.
    4. Fry the leeks, pepper and onion in half of the butter for about 2 minutes, stirring. Season, reduce the heat and cook gently for a further 6 minutes.
    5. Remove the skin from the chorizo and cut into dices. Remove the leek, pepper and onions from the heat, and add the pasta and chorizo.
    6. Beat the eggs with the cream and stir through the cheese and parsley - stir into the pasta mixture until well combined.
    7. Lightly grease a lasagne dish with the remaining butter and pour the pasta mixture in and level the surface.
    8. Bake in a preheated oven for 30 minutes. Cool, slice and serve with salad.

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