A Perfect Feast

• Preheat the oven to 350 degrees.
• Boil the macaroni for the time indicated on the box, and drain it well.
• Meanwhile, in a Dutch oven, on medium heat, melt four tablespoons of the butter and cook the onions and peppers until they're soft.
• Add the flour to the vegetables and cook for two minutes. Then, add the chicken stock and cream and cook for two more minutes. Add the salt, pepper, and chili powder. Remove the pot from the heat.
• Stir a half cup of the white sauce into a bowl with the beaten eggs. This is to temper, or heat up, the eggs so that they don't scramble in the hot sauce. Then, add the warmed- up eggs to the pot of white sauce. Stir in the macaroni and two cups of cheese and pour it into a a greased 9 by 11 casserole, or 6 individual cocottes or ramekins or skillets. Top with the last cup of cheddar cheese.
• In a small skillet melt the rest of the butter. In a food processor, pulse the bread into crumbs, and then cook with the paprika in the butter for three minutes.
• Scatter the breadcrumbs over the macaroni and cheese and bake for thirty minutes. Top with the crumbled bacon and some additional jalapeno if you like.

• Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
• Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.

For the quiche crust:

• In a food processor, pulse together the flour and salt.
• Remove the lid and sprinkle on the butter, and then pulse until the butter is the size of small peas.
• With the food processor running, pour just enough ice water in , just until the dough sticks together when you pinch it. You may not need the whole half cup of water.
• Empty the dough onto a floured board and gently roll it into a ball and the refrigerate it for 30 minutes.
• Roll the dough out on a floured board and then lay it in a pie pan. Refrigerate it until you are ready to fill it.

For the quiche filling:

• Preheat the oven to 350 degrees. In a large skillet, fry the bacon until it's cooked through, but not crispy. When the bacon is cooked remove it with a slotted spoon and let it drain on paper towels. Remove all but one tablespoon of fat from the pan and cook the onion until softened.
• Also, heat one inch of water in a three quart saucepan. Add the broccoli, cover, and steam for 6 minutes. Drain and chop in small pieces.
• In a 2 quart saucepan, heat the milk until it's almost boiling. Remove it from the heat and let it cool 5 minutes. Add ½ cup creme fraiche and the cheese and stir until melted. Then, stir in the eggs, salt, and pepper.
• Fill the pie crust with the bacon, broccoli, and onions, and spread them out in an even layer. Pour in the egg mixture.
• Bake for 50 minutes, or until the middle of the quiche is not runny.