Quiche Lorraine (“Corn Lorraine”)

This is the 1950s version of quiche lorraine. Grandma always called this “corn lorraine,” hence the title

Mom’s Corn Lorraine

(Sally Merica Bowman)

9-10 inch pie shell unbaked

1 lb. bacon, cooked; crumbled all but 6 cooked strips

1 can cream style corn (16 oz.)

1 can evaporated milk (15 oz.)

8 oz. Swiss cheese cut into small pieces

3 eggs beaten

salt

pepper

1 onion, minced

Rub margarine on the bottom of the piecrust.  Mix crumbled bacon, milk, cheese, corn, salt pepper and onion with the beaten eggs.  Pour into the pie shell.  Arrange bacon strips on top.  Bake for 45 minutes at 350 degrees.