Quiche Lorraine Squares

By lschull

Ingredients

• 1 pkg. (11 oz.) piecrust mix
• 1 egg white, slightly beaten
• 1 lb. sliced bacon
• 3 cups grated Swiss cheese
• 6 eggs
• 4 cups light cream
• 1 ½ tsps. Salt
• ¼ tsp. nutmeg
• ¼ tsp. pepper
• dash cayenne

Preparation

Step 1

Prepare piecrust mix as package label directs. On a lightly floured surface, roll out pastry to an 15 by 12 inch rectangle. Use to line a 13 x 9 inch pan with about 1 inch up each side. Brush bottom and sides of pastry with egg white. Refrigerate.

Fry bacon until crisp. Drain on paper towels; crumble. Sprinkle bacon evenly over bottom of pie crust. Sprinkle swiss cheese over bacon.

In a large bowl, beat eggs with cream and spices until well combined. Pour into prepared shell.

Bake at 375 degrees for 35 to 40 minutes, or until golden and centre is firm when gently pressed with fingertip.

Let cook for 10 minutes. Cut into squares. Cool completely. Remove from pan.