This makes a nice brunch dish, or serve as an appetizer.
Ingredients:
- 1 pie crust mix, about 11 ounces (pie pastry enough for 2 crusts)
- 1 egg white, slightly beaten
- 16 ounces sliced bacon
- 3 cups grated Swiss cheese, 12 ounces
- 6 large eggs
- 4 cups light cream or half-and-half
- 1 1/2 teaspoons salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
- dash cayenne pepper
Preparation:
Prepare pie crust mix. On a lightly floured surface, roll out pastry dough to an 18x15-inch rectangle. Line a 15x10-inch jelly roll pan with the pastry; brush bottom and sides with egg white. Refrigerate.
Fry bacon in a heavy skillet until crisp; drain on paper towels then crumble. Sprinkle bacon over bottom of pie shell. Preheat oven to 375°.
Sprinkle shredded cheese over the bacon layer. In a large bowl, whisk together eggs, cream, salt, nutmeg, pepper, and cayenne until well blended. Pour over bacon and cheese. Bake at 375° for 35 to 40 minutes, or until golden and firm in the center. Let cool on rack for 10 minutes. Cut into small squares and arrange on serving dishes.
Makes 4 to 5 dozen.
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