Brunch Quiche

Ingredients:

• 1 (7-oz) or 1/2 lb pkg elbow-macaroni - 2 cup uncooked
• 6 slices To 8 slices bacon chopped
• 2 c Shredded American cheese
• 2 c Shredded Monterey jack-cheese
• 2 c Soft bread cubes
• 1 med 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
• Red salsa (optional)
  

Directions:

1. Prepare elbow macaroni according to package directions; drain.
2. In medium skillet, cook bacon until crisp; drain.
3. In large bowl, combine macaroni, bacon, cheeses, bread cubes, onion and green pepper.
4. In medium bowl, beat together egg yolks, milk, salt and hot pepper sauce. Add to macaroni mixture; mix well.
5. 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.
6. Place a shallow baking dish with 1-2 inches water on lowest rack of a 325 degree oven.
7. Place quiche on center rack. Bake until set and knife inserted in center comes out clean, about 1 hour.
8. Let stand 5 minutes before cutting. Garnish as desired.
9. Serve with salsa, if desired.
10. Refrigerate leftovers.