Del Monte Quiche Corn Lorraine 1960
Created by dienia b on October 27, 2024
- Servings: 6
- Prep Time: 50m
- Cook Time: 40m
- Recipe #43844
Ingredients
- 9 ounce pie shell, unbaked (1 - 9 inch shell)
- 1 teaspoon butter, softened
- 8 ounces Swiss cheese, finely shredded (1 cup)
- 1 pound bacon
- 1 cup onion, diced
- 2 eggs
- 17 ounces creamed corn (1 can)
- 1/8 teaspoon pepper, to taste
- 1/16 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 6 ounces evaporated milk (1 can)
How to Make
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Step 1: Use pre-made unbaked pie shell, with a high fluted edge.
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Step 2: Rub inside of shell with 1 teaspoon soft butter and chill about 1 hour.
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Step 3: Have ready 1 cup of finely shredded Swiss cheese.
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Step 4: Fry 1 pound sliced bacon crisp, drain thoroughly.
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Step 5: Pour drippings from pan, leaving about 1 tablespoon.
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Step 6: In this, fry 1 cup chopped onion until tender.
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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.
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Step 8: Beat two eggs with a fork
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Step 9: Blend in creamed corn, freshly ground pepper as desired, and pinch of cayenne and salt to taste.
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Step 10: Scald 2/3 cup (6 ounces) evaporated milk.
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Step 11: Blend remaining 1/2 cup cheese into corn mixture; stir in scalded milk.
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Step 12: Pour into shell.
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Step 13: Bake at 450F for 10 minutes.
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Step 14: Reduce heat quickly to slow moderate oven (325 degrees) and bake for 25 minutes more.
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Step 15: Arrange reserved cooked bacon slices on top and allow to reheat during the last 5 minutes of baking time.
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Step 16: Cool slightly; cut in serving pieces.
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Step 17: Serves 6.
Nutritional Facts
- 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