1 (11 oz.) pkg. pie crust mix
1 egg white, slightly beaten
1 lb. bacon
3 c. (3/4 lb.) grated natural Swiss cheese
6 eggs
4 c. light cream
1 1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. pepper
Dash of cayenne

Prepare pie crust mix as package label directs. On lightly floured surface, roll out pastry to an 18x15 inch rectangle, use to line 1-inch deep large cookie pan. Brush bottom and sides of pastry with egg white; refrigerate.

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

In large bowl, with wire whisk, beat eggs with cream, salt, nutmeg, pepper and cayenne until well combined. Pour into prepared shell. Bake 35-40 minutes or until golden and center is firm when gently pressed with fingertip. Let cool on wire rack 10 minutes. Cut into squares about 1 1/2 inches. Cool completely. Remove from pan. Arrange on foil-lined cookie sheet. Freeze until ready to use.

TO SERVE: Preheat oven to 400 degrees. Unwrap, bake on cookie sheet, still frozen, until heated through, about 10 minutes. Serve at once. Makes 54 squares.