Christmas Morning Pineapple Quiche

1 (10 ounce) package pastry mix
1 (13 1/4 ounce) can crushed pineapple
3 eggs, lightly beaten
1 3/4 cup half-and-half
1 1/4 teaspoons salt
1/8 teaspoon white pepper
4 drops Tabasco sauce
2 cups grated process Swiss cheese
6 slices crisp cooked bacon, crumbled

Prepare pastry mix according to package directions. Divide into 4 portions. Roll each to 7 1/2-inch circle; fit into four 6-inch quiche pans.

Drain pineapple thoroughly, pressing out excess syrup.

Combine eggs with half-and-half, salt, pepper, Tabasco sauce, drained pineapple and cheese. Turn into pastry-lined pans. Top with bacon.

Bake at 425 degrees F for about 25 minutes or until set in center.

Garnish with pineapple slice and a spring of holly.

Yields 4 servings.