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Recipe Name: Brunch Quiche Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

1 7-oz or 1/2 lb pkg elbow
macaroni - 2 cup uncooked
6 To 8 sl bacon chopped
2 Cup(s) Shredded american cheese
2 Cup(s) Shredded Monterey Jack
2 Cup(s) Soft bread cubes
1 Onion finely chopped
1 Green bell pepper finely
4 Egg separated
2 Cup(s) Milk
1 Teaspoon(s) Salt
6 To 8 drop bottled hot pepper
Red salsa (optional)Prepare elbow macaroni according to package
directions; drain. In mediumskillet, 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 tomacaroni mixture; mix well. In large bowl, beat
egg whites until stiff.Fold into macaroni mixture. Put into buttered 12
inch quiche dish or a13 x 9 inch baking dish. Place a shallow baking
dish with 1-2 incheswater 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 1hour. Let stand 5 minutes before cutting. Garnish as
desired. Serve withsalsa. Refrigerate leftovers.From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 515
Calories From Fat: 234
Total Fat: 26.6g
Cholesterol: 189mg
Sodium: 1491.2mg
Potassium: 455.5mg
Carbohydrates: 35.5g
Fiber: 3.5g
Sugar: 8.2g
Protein: 33.6g

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