Quiche Lorraine

1. 1

   Chill pie shell.

2. 2

   Cook and drain the bacon.

3. 3

   Combine bacon, cheese and drained corn and spread evenly over the bottom of the pie shell.

4. 4

   In a medium bowl, beat the eggs with the evaporated milk, salt and pepper to create a custard.

5. 5

   Pour custard over the bacon-cheese-corn mixture.

6. 6

   Dot top with bits of butter.

7. 7

   Bake on bottom shelf of the oven at 400u00b0

8. 8

   for 35 to 40 minutes.

9. 9

   You do not need to preheat oven.

10. 10

    Let quiche cool 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.