Crescent Quiche Lorraine
1 can refrigerated crescent rolls
1 egg beaten
1 c evaporated milk
1/2 tsp salt
1/2 tsp Worcestershire sauce
1 c shredded Swiss cheese
1 c (3 1/2 oz can) French fried onions
9 slices crisp bacon crumbled
Separate dough and press into an ungreased 9" pie pan. Press pieces together to form a crust.
Combine egg, milk, salt and sauce. Stir in cheese.
Sprinkle half of onions over unbaked crust. Pour egg mixture into crust. Sprinkle with bacon and remaining onions.
Bake 325 for 25-30 minutes or until set. Cool 5 minutes before serving.