/ck/ - Food & Cooking

>>17341319
>>17341295
No, there's not nearly enough egg to make it a quiche, it shouldn't taste like or have the texture of egg at all. In a whole 9x13 dish there may be one whole egg and a couple of yolks. It's more like the fluffy bechamel layer of moussaka or pastitsio.
For the record, i use evaporated milk and a mix of American or Velveeta, cheddar and jack cheese. You put the drained pasta in the baking dish, then mix a custard of 1 egg, 2 yolks, 1/2 cup milk, 1 can evaporated milk, 4 tbs melted butter, s&p and a tsp of sugar, and pour it over the pasta. I shred and mix the cheeses and fold them all in, then top with more cheddar and maybe some Panko breadcrumbs tossed in butter. Bake @350F for 40 mins