1 (7-oz) or 1/2 lb pkg elbow macaroni, - 2 cup uncooked
6 slice to 8 sl bacon chopped
2 cup shredded american cheese
2 cup shredded monterey jack cheese
2 cup soft bread cubes
1 medium onion finely chopped
1 small green bell pepper finely chopped
4 egg separated
2 cup milk
1 tsp salt
6 to 8 drop bottled hot pepper sauce
Directions
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 12
inch quiche dish or a 13 x 9 inch 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.
Servings: 6 servings
Brunch Quiche Recipe brought to you by Recipe Ideas
Categories: Brunch
The History of Recipes
We can read the history of written recipes way back into the far past, in fact as far into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, generally, these old records were just primitive hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to academics are a few ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman cooks used a good variety of aromatic flavours, including many that are still in use today such as basil, mint and asafoetida. Later on, we have some books which were published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are unconnected to the spicy food that is served today, but instead accounts of the types of meals prepared for the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and spices from the East, including spices like coriander, parsley, and basil. These new spices and herbs prompted an eruption in cookery books, some of which are kept safe in private cookery archives. By the advent of the twentieth century, cooking books are greatly in demand as a result of increased literacy, people having increased leisure time and having more disposable income. The introduction of the TV brings us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Brunch Quiche recipe.
