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Classic Quiche

Evaporated milk helps cut the fat in this classic recipe which traditionally uses cream. Because Carnation gives a rich, creamy taste, you won't even miss the cream. To save time, this recipe has been adapted to use a purchased frozen pie shell. If using a homemade 9-inch (23 cm) pie shell, use 1 full can (370 ml) Carnation® 2% Evaporated Milk.

Makes: 6 servings

Ingredients:

1 (1) unbaked 9-inch (23 cm) frozen deep-dish pie shell
4 (4) slices bacon, chopped
1 (1) small onion, chopped
1 1/2 cups (375 ml) shredded Swiss cheese
1 tbsp (15 ml) ROBIN HOOD® All-Purpose Flour
1/2 tsp (2 ml) salt
3 (3) eggs
1 1/4 cups (300 ml) 2% CARNATION® Evaporated Milk

Directions:

1. Preheat oven to 375°F (190°C). Place pie shell on baking sheet; bake 10 minutes; let cool. Cook bacon in skillet over medium-high heat until crisp; drain and set aside. Discard all but 1 tbsp (15 ml) fat from skillet. Add onion; cook 2 minutes or until softened.
2. Combine bacon, onion, cheese, flour and salt in bowl; spread evenly over pie shell. Stir together eggs and evaporated milk in another bowl; pour over cheese mixture. Bake 25 to 30 minutes or until slightly puffed and knife inserted in centre comes out clean. Let stand 5 minutes before serving.

Smucker Foods of Canada Co. January 01, 1900