Del Monte Quiche Corn Lorraine 1960

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.