Brunch Quiche
Submitted by Carol Ann
A hearty crustless quiche loaded with elbow macaroni, crispy bacon, two cheeses, and bread cubes, lightened with whipped egg whites. Baked in a water bath until set and golden. Serve with salsa on the side.
YIELD
1 quichePREP
30 minCOOK
1 hrsREADY
1 hrsThis isn’t your dainty little French quiche.
This is a full-on brunch fortress packed with elbow macaroni, crispy chopped bacon, two kinds of melted cheese, bread cubes, green pepper, and onion, all bound together in a custard that gets an airy lift from whipped egg whites folded in at the end.
Baked in a water bath, it sets up gently without cracking or drying out, slicing into thick, satisfying wedges that hold together on the plate.
Serve it with salsa on the side and watch it anchor a brunch table for a crowd.
Kitchen Tips
- Beat the egg whites to stiff peaks and fold them in gently. They’re what gives this dense quiche its surprisingly light texture.
- The water bath is important. It insulates the custard from direct heat and helps it cook evenly without toughening the edges.
- Let it rest 5 minutes after baking before cutting. The custard finishes setting during this time and slices will hold together better.
Ingredients
Directions
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 to 2 inches water on lowest rack of a 325℉ (160℃) 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.
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