"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for QUICHE-LORAINE SQUARES, by , is from FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sally Smous


1 package (10-oz.) pie crust mix
1 egg white, slightly beaten
1 pound sliced bacon
3 cups grated natural Swiss cheese
6 eggs
4 cups light cream
1 and 1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
dash of cayenne

1. Prepare pie crust mix as package directs.
2. On lightly floured surface, roll out pastry to 18-inch x 15-inch rectangle.
3. Line 15 1/2-inch x 10 1/2 -inch jelly roll pan with pastry.
4. Brush bottom and sides of pastry with 1- beaten egg white; Refrigerate.
5. Pre-heat oven to 350 F.
6. Fry bacon until crisp. Drain on paper towels, and crumble.
7. Sprinkle bacon evenly over bottom of pastry.
8. Sprinkle cheese over bacon.
9. In a large bowl, beat 6 eggs with cream, salt, nutmeg, pepper and cayenne until well-combined.
10. Pour into prepared pastry. Bake until golden brown and center is firm, approximately 30 minutes.
11. Cool on wire rack for 10 minutes.
12. Cut quiche into 1 1/2-inch squares. Remove from pan and serve.

These may be made up to a month ahead of time and frozen. After cutting into squares, remove from pan and arrange on a foil-lined cookie sheet and cover with plastic wrap or foil and freeze until ready to use. To serve: bake on cookie sheet at 400 F. for 10 minutes, while still frozen, until heated through.

Personal Notes:
Personal Notes:
This recipe came from my friend, Barb Dutrieux Lavelle, from a November 1978 McCall magazine.




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