1 pkg. pie crust mix
1 egg white, slightly beaten
1 lb. sliced bacon
3 c. grated natural Swiss cheese (3/4 lb.)
6 eggs
4 c. light cream
1 1/2 tsp. salt
Dash cayenne

Prepare pie crust. On a lightly floured surface, roll pastry to an 18 x 15 inch rectangle. Use to line a 15 1/2 x 10 1/2 inch jelly roll pan. Brush bottom and sides of pastry with egg white. Refrigerate. Preheat oven to 375 degrees. Fry bacon until crisp, drain and crumble. Sprinkle evenly over bottom of pie shell. Sprinkle cheese over bacon. In a large bowl, with whisk, beat eggs with cream, salt, nutmeg, pepper and cayenne until well combined. Pour into shell. Bake 35 to 40 minutes or until golden and center is firm when gently pressed with finger. Let cool 10 minutes. Cut quiche into squares about 1 1/2 inches. Cool completely. Remove from pan and freeze. To serve, preheat oven to 400 degrees, unwrap, bake still frozen until heated (about 10 minutes). Makes 54 squares.