Brunch Quiche
Ingredients:
- 2 cup uncooked (7 oz. or 1/2 lbs pkg) elbow macaroni
- 6 to 8 slices bacon chopped
- 2 cups Shredded american cheese
- 2 cups Shredded monterey jack cheese
- 2 cups Soft bread cubes
- 1 md Onion finely chopped
- 1 sm Green bell pepper finely chopped
- 4 Egg separated
- 2 cups Milk
- 1 tsp Salt
- 6 to 8 drops bottled hot pepper sauce
- Red salsa (optional)
Preparation:
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 13x9 inch baking dish. Place a shallow baking dish with 1-2 inches water on lowest rack of a 325° F 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: Print This Page
