Brunch quiche

1    (7-oz) or 1/2 lb pkg elbow
           -macaroni - 2 cup uncooked
      6 sl To 8 sl bacon chopped
      2 c  Shredded american cheese
      2 c  Shredded monterey jack
           -cheese
      2 c  Soft bread cubes
      1 md Onion finely chopped
      1 sm Green bell pepper finely
           -chopped
      4    Egg separated
      2 c  Milk
      1 ts Salt
      6    To 8 drop bottled hot pepper
           -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 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.