1 pkg. (11 oz.) pie crust mix
1 egg white, slightly beaten
1 lb. sliced bacon
3 c. grated natural Swiss cheese (3/4 lb.)
6 eggs, lg.
4 c. dairy half & half
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. nutmeg

Prepare pie crust as directed on package. On lightly floured surface, roll out pastry to an 18 x 15 inch rectangle. Use to line a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Brush bottom and sides of pastry with egg white. Refrigerate.

Preheat oven to 375 degrees. Fry bacon until crisp. Drain; crumble. Sprinkle bacon evenly over bottom of pie shell. Sprinkle cheese over bacon.

In large bowl, beat eggs with half and half and all seasonings until well blended. Pour into prepared pan. Bake 35 to 40 minutes or until golden and center is firm when gently pressed with finger tips. Let cool on wire rack for 10 minutes. Cut into 1 1/2 inch squares and serve. Makes 54 squares.

To freeze and use later: Cool completely. Remove from pan. Arrange on foil- lined cookie sheet. Freeze wrap and freeze. To serve: Preheat oven to 400 degrees. Unwrap and bake on cookie sheet while still frozen, until heated through.