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  "title": "Brunch Quiche",
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  "url": "https://ronzoni.com/recipe/brunch-quiche",
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  "intro": "<p> </p>",
  "difficulty": "hard",
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  "totalTime": 80,
  "serves": 10,
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  "spicy": true,
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  "ingredients": [
    {
      "label": "8 oz Ronzoni® Elbows",
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      "label": "2 cups shredded American cheese",
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      "label": "2 cups shredded Monterey Jack cheese",
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      "label": "2 cups fresh bread, cubed",
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      "label": "1 medium onion, finely chopped",
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      "label": "1 tsp salt",
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      "label": "6 drops hot pepper sauce",
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      "label": "salsa (optional)",
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  "instructions": [
    {
      "instruction": "Prepare pasta according to package directions; drain",
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    {
      "instruction": "Preheat oven to 325º F",
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    {
      "instruction": "In medium skillet, cook bacon until crisp; drain",
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    {
      "instruction": "In large bowl, combine cooked macaroni, bacon, cheeses, bread cubes, onion and green pepper",
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    {
      "instruction": "In medium bowl, beat together egg yolks, milk, salt and hot pepper sauce",
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    },
    {
      "instruction": "Add to macaroni mixture; mix well",
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    {
      "instruction": "In large bowl, beat egg whites until stiff",
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    {
      "instruction": "Fold into macaroni mixture",
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    {
      "instruction": "Pour into buttered 12-inch quiche dish or 13 x 9-inch baking dish",
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    {
      "instruction": "Place a shallow baking dish with 1 to 2 inches water on lowest rack of 325º F oven",
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    {
      "instruction": "Place quiche on center rack",
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    {
      "instruction": "Bake until set and knife inserted in center comes out clean, about 1 hour",
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    {
      "instruction": "Let stand 5 minutes before cutting",
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    {
      "instruction": "Garnish as desired",
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    {
      "instruction": "Serve with salsa",
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