Brunch Quiche
Ingredients| 1 (7-oz) or 1/2 lb pkg elbow macaroni, - 2 cup uncooked 6 slice to 8 sl bacon chopped 2 cup shredded american cheese 2 cup shredded monterey jack cheese 2 cup soft bread cubes 1 medium onion finely chopped 1 small green bell pepper finely chopped 4 egg separated 2 cup milk 1 tsp salt 6 to 8 drop bottled hot pepper sauce |
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Red salsa (optional)
Prepare elbow macaroni according to package directions; drain. In
medium skillet, cook bacon until crisp; drain. In large bowl, combine
macaroni, bacon, cheeses, bread cubes, onion and green pepper. In
medium bowl, beat together egg yolks, milk, salt and hot pepper
sauce. Add to macaroni mixture; mix well. In large bowl, beat egg
whites until stiff. Fold into macaroni mixture. Put into buttered 12
inch quiche dish or a 13 x 9 inch baking dish. Place a shallow baking
dish with 1-2 inches water on lowest rack of a 325 degree oven. Place
quiche on center rack. Bake until set and knife inserted in center
comes out clean, about 1 hour. Let stand 5 minutes before cutting.
Garnish as desired. Serve with salsa. Refrigerate leftovers.
Servings:
6
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