Chicken Fingers
mini quiche

Quiche Square Appetizers


  • 1 pie crust mix, about 11 ounces (pie pastry 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
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pepper
  • dash cayenne pepper

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.


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.

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