Brunch Quiche Recipe

• 1 x (7-ounce) or possibly 1/2 lb pkg elbow macaroni - 2 c. uncooked
• 6 slc To 8 slice bacon minced
• 2 c. Shredded American cheese
• 2 c. Shredded Monterey jack -cheese
• 2 c. Soft bread cubes
• 1 med Onion finely minced
• 1 sm Green bell pepper finely minced
• 4 x Egg separated
• 2 c. Lowfat milk
• 1 tsp Salt
• 8 dsh bottled warm pepper sauce Red salsa (optional)

1. Prepare elbow macaroni according to package directions; drain.
2. In medium skillet, cook bacon till crisp; drain.
3. In large bowl, combine macaroni, bacon, cheeses, bread cubes, onion and green pepper.
4. In medium bowl, beat together egg yolks, lowfat milk, salt and warm pepper sauce.
5. Add in to macaroni mix; mix well.
6. In large bowl, beat egg whites till stiff.
7. Fold into macaroni mix.
8. Put into buttered 12 inch quiche dish or possibly a 13 x 9 inch baking dish.
9. Place a shallow baking dish with 1-2 inches water on lowest rack of a 325 degree oven.
10. Place quiche on center rack.
11. Bake till set and knife inserted in center comes out clean, about 1 hour.
12. Let stand 5 minutesbefore cutting.
13. Garnish as desired.
14. Serve with salsa.
15. Chill leftovers.

macaroni, bacon, american cheese, shredded monterey jack cheese, bread cubes, onion, green bell pepper, egg, milk, salt, pepper sauce red salsa

Taken from cookeatshare.com/recipes/brunch-quiche-94149 (may not work)