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 are able to track the history of `recipes` far back into the distant past, in truth as far back as pharonic Egypt, and possibly even further than that. In practice though, mostly, these old recipes were just very basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to academics are a few stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Later on, in Roman times 25BC a man called Apicius assembled a few documents describing recipes prepared by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into starters, entrees and dessert, something that is very familiar to us today. This early Roman chef tells us how the ancient cooks used many different herbs, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. In the fifteenth century, the Crusaders brought back many spices and herbs from Arab cooking, including spices like rosemary and coriander. These new culinary innovations was responsible for a surge in recipe manuscripts, some of which are kept safe in private collections. Like it or not, the introduction of television brought us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Brunch Quiche recipe.
