This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Quiche Lorraine

8 slices cooked bacon
1 9 inch unbaked pie shell
1 1/2 cups (6 ounces) shredded Swiss cheese
1/2 cup thinly sliced onion rings
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 2/3 cups undiluted CARNATION Evaporated Milk
3 beaten eggs

Crumble bacon in unbaked pie shell. Cover with cheese and onion. Combine flour, salt and pepper. Gradually stir in evaporated milk. Add beaten eggs to evaporated milk mixture; blend well. Pour over cheese and onions. Bake in moderate oven (375°) 30 to 40 minutes, or until knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before serving. Makes one 9 inch pie.