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Macaroni Quiche


Need a new brunch idea? Try this tasty and fun macaroni quiche.

Pasta quiche is an innovative way to incorporate eggs and a host of ingredients to suit your tastes. You can even use leftover pasta for single servings or cook up a batch for brunch. This recipe is best with small elbow macaroni.

Pasta Quiche
(approximately 10 servings)

2 cups uncooked elbow macaroni
8 slices bacon or equal amount Canadian Bacon
4 cups Cheddar/Monterrey Jack mix
2 cups bread cubes (soft/white or wheat)
1 medium onion, diced
½ bell pepper (any color), chopped
4 eggs, separated
2 cups milk (2% can be used)
Hot sauce to taste (about 12 drops or less)
Salsa, heated for topping

Cook elbows according to directions on package. Crisp bacon in skillet or microwave. (Note: if using Canadian bacon, cut into bite-sized pieces). Crumble bacon. In a bowl, combine elbows, bacon, cheese blend, bread, onion and bell pepper. In a separate bowl add egg yolks, milk, and pepper sauce. Beat ingredients with a mixer or by hand. Fold into the macaroni mix. In a third bowl beat egg whites until stiff and add to mix. Coat a 9 x 13 casserole dish with cooking spray and fill with quiche. Preheat oven to 325 degrees and set one oven rack on the bottom and one on the middle. Fill a second casserole dish with about 2 inches of water and place on bottom rack. Set quiche on middle rack. Bake for about 1 hour or until toothpick inserted in middle comes out clean. Heat salsa if desired for topping.

You can include any of your favorite ingredients into this dish. As long as you test for doneness, most vegetables and other flavorings will blend well.

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