Ingredients
- 8 drop bottled pepper (hot)
- 4 egg (separated)
- 2 soft bread (cubes)
- 1 onion (finely chopped)
- 1 green bell pepper (finely)
- 475 ml milk
- 250 gr american cheese (shredded)
- 250 gr monterey jack (shredded)
- 100 gr pkg elbow -macaroni
- 3 gr salt
- 8 slices bacon (sliced chopped)
-sauce 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 30 cm quiche dish or a 13 x 23 cm baking dish. Place a shallow baking dish with 1-2 inches water 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 1 hour. Let stand 5 minutes before cutting. Garnish as desired. Serve with salsa. Refrigerate leftovers.