Side Pannel
Brunch Quiche
Ingredients List
- 1 (7-oz) or 1/2 lb pkg elbow
- -macaroni - 2 cup uncooked
- 6 sl To 8 sl bacon chopped
- 2 c Shredded american cheese
- 2 c Shredded monterey jack
- -cheese
- 2 c Soft bread cubes
- 1 md Onion finely chopped
- 1 sm Green bell pepper finely
- -chopped
- 4 Egg separated
- 2 c Milk
- 1 ts 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.
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.
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