Quiche Lorraine - cooking recipe

Ingredients

1 (9-inch) unbaked deep-dish pie shell
6 strips bacon, diced
1 (8 1/2 oz.) can whole corn kernels, drained
1 c. shredded Swiss or Cheddar cheese
3 eggs, beaten
1 (12 oz.) can evaporated milk
1/2 tsp. salt
dash of pepper
1 Tbsp. butter

Preparation

Chill pie shell.
Cook and drain the bacon.
Combine bacon, cheese and drained corn and spread evenly over the bottom of the pie shell.
In a medium bowl, beat the eggs with the evaporated milk, salt and pepper to create a custard.
Pour custard over the bacon-cheese-corn mixture.
Dot top with bits of butter.
Bake on bottom shelf of the oven at 400\u00b0
for 35 to 40 minutes.
You do not need to preheat oven.
Let quiche cool 5 minutes before serving.
Serves 6.