Brunch quiche
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (7-oz) or 1/2 lb pkg elbow macaroni - 2 cup uncooked | |
| 6 | slices | To 8 sl bacon chopped |
| 2 | cups | Shredded american cheese |
| 2 | cups | Shredded monterey jack cheese |
| 2 | cups | Soft bread cubes |
| 1 | medium | Onion finely chopped |
| 1 | small | Green bell pepper finely chopped |
| 4 | Egg separated | |
| 2 | cups | Milk |
| 1 | teaspoon | Salt |
| 6 | To 8 drop bottled hot pepper sauce | |
Directions
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.