8 c. flour
4 tsp. salt
2 2/3 c. and 3 tbsp. shortening
16 to 20 tbsp. cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, a small amount at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Gather dough into ball; shape into flattened rectangle on lightly floured surface. Roll dough 2 inches larger than inverted cooking pan. Fold pastry into quarters; unfold and ease into pan.

FILLING:

4 lb. bacon, crisply fried and crumbled
1 c. shredded natural Swiss cheese
2 2/3 c. minced onion
32 eggs
16 c. half and half
6 tsp. salt
2 tsp. sugar
1 tsp. cayenne red pepper

Heat oven to 425 degrees. Prepare pastry. Sprinkle bacon, cheese and onion in pastry-lined pan. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pan. Bake 15 minutes. Reduce oven temperature to 300 degrees and bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before cutting. Cut into squares. Serves 48.

Note: This recipe makes 1 standard shallow cafeteria pan (15 x 30 x 3).