1 (9") unbaked deep dish pie shell
6 strips bacon, crumbled
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

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

In a medium bowl, beat the eggs with the evaporated milk, salt and pepper to create a custard. Pour custard mixture over the bacon, cheese, corn mixture. Dot top with bits of butter. Bake at 400 degrees for 35-40 minutes. Let quiche cool 5 minutes before serving.