| Brunch Quiche
one 7 ounce package of elbow macaroni
6 - 8 slices of bacon, chopped
2 cups of shredded American cheese
2 cups of shredded Monterey jack
2 cups of soft bread cubes
1 medium Onion, finely chopped
1 small green bell pepper, finely chopped
4 Egg separated
2 cups of milk
1 teaspoon of salt
6 - 8 drops of bottled hot pepper |
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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 325ºF. 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. Serving Size: 6From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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