Brunch Quiche

  • 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) image placeholder

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.

Submitted by: Recipe Group Member