[Update my dinner status], I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 20 Servings
Total Time (median): 1 : 00 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 11 ounces (pie pastry mix 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
- 7 teaspoons salt
- 0.25 teaspoon nutmeg
- 0.25 teaspoon pepper
- 1 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.
