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35 to 40 minutes
1unbaked 9-inch (23 cm) frozen deep-dish pie shell
4slices bacon, chopped
1small onion, chopped
1 1/2 cups375 mLshredded Swiss cheese
1 tbsp15 mLRobin Hood® All-Purpose Flour
1/2 tsp2 mLsalt
1 1/4 cups300 mLCarnation® 2% Evaporated Partly Skimmed Milk
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.
For individual appetizer quiches, divide filling evenly among 24 thawed partially baked tart shells. Bake in 350°F (180°C) oven for 25 minutes.
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