Del Monte Quiche Corn Lorraine 1960
"Preferably use Del Monte Cream Style Corn. This was an older recipe and we've lost 2 ounces. Just use a couple tablespoons of frozen corn. They also made this a casserole with out the pie crust."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (293.7 g)
- Calories 660
- Total Fat - 45.2 g
- Saturated Fat - 16.1 g
- Cholesterol - 399.6 mg
- Sodium - 1855.9 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 1.5 g
- Sugars - 4.7 g
- Protein - 46.2 g
- Calcium - 280.1 mg
- Iron - 3 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Use pre-made unbaked pie shell, with a high fluted edge.
Step 2
Rub inside of shell with 1 teaspoon soft butter and chill about 1 hour.
Step 3
Have ready 1 cup of finely shredded Swiss cheese.
Step 4
Fry 1 pound sliced bacon crisp, drain thoroughly.
Step 5
Pour drippings from pan, leaving about 1 tablespoon.
Step 6
In this, fry 1 cup chopped onion until tender.
Step 7
Reserve 6 slices of the cooked bacon, crumble the rest, mix with onions and spread in chilled crust. Top with 1/2 cup of the cheese.
Step 8
Beat two eggs with a fork
Step 9
Blend in creamed corn, freshly ground pepper as desired, and pinch of cayenne and salt to taste.
Step 10
Scald 2/3 cup (6 ounces) evaporated milk.
Step 11
Blend remaining 1/2 cup cheese into corn mixture; stir in scalded milk.
Step 12
Pour into shell.
Step 13
Bake at 450F for 10 minutes.
Step 14
Reduce heat quickly to slow moderate oven (325 degrees) and bake for 25 minutes more.
Step 15
Arrange reserved cooked bacon slices on top and allow to reheat during the last 5 minutes of baking time.
Step 16
Cool slightly; cut in serving pieces.
Step 17
Serves 6.
Tips
No special items needed.
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