Quiche Lorraine Squares

Ingredients
2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable shortening
1/4 cup cold butter or margarine, cut up
5 to 6 tablespoons cold water
2 slices bacon
1 cup chopped onions
8 large eggs
2 cups half-and-half or light cream
1/4 teaspoon freshly ground pepper
Pinch ground nutmeg
8 ounces Gruyere or Swiss cheese, shredded (2 cups)

Directions
1. For pastry, place the flour and salt in a large bowl. Cut in the
shortening and butter until mixture resembles coarse crumbs. Sprinkle
with water, 1 tablespoon at a time, tossing with a fork until pastry
holds together.

2. On a lightly floured surface with a floured rolling pin, roll dough
into a rectangle, 2 inches larger all around than a 15 x 10 x1-inch
jelly-roll pan. Fold dough into quarters and gently ease into pan,
allowing dough to overhand edge. (If pastry tears, press together with
fingertips.) Fold overhang in and press into side of the pan, then
trim
the pastry even with the edge of the pan. Freeze about 15 minutes or
until firm.

3. Meanwhile, preheat oven to 425 degree F. Line pastry with foil and
fill with dried beans or uncooked rice. Bake for 15 minutes. Remove
foil
and beans, then bake for 8 to 10 minutes more or until pastry is
golden
brown. Cool on a wire rack. Reduce oven temperature to 350 degree F.

4. For filling, cook the bacon in a medium skillet over medium heat
until crisp. Remove bacon with a slotted spoon and transfer to paper
towels to drain. Crumble bacon. Add the onions to drippings in skillet
and cook for 6 to 8 minutes or until tender and lightly browned.

5. Whisk the eggs in a medium bowl with the cream, pepper, and nutmeg
until blended. Sprinkle bacon, cheese, and onions over crust, then
pour
egg mixture over filling. Bake for 20 to 25 minutes or until filling
is
just set in center. Cool 15 minutes. Makes 54 appetizers.


Nutritional facts per serving
calories: 90, total fat: 6g, saturated fat: 3g, cholesterol: 42mg,
sodium: 82mg, carbohydrate: 4g, protein: 3g
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