Speaking of corn pie, how bout some corn pie? Wooo! Corn... pie? Anybody?
Cast your mind back to the last time you had quiche. My last quiche experience was some kind of hors d'oeuvres thing at a reception or something. They were light, eggy, and savory, and they ran out fast. Despite what zuba-wearing guys from the eighties tried to tell us, quiche is pretty damn good.
|I'm sure this photo was the ladies' idea.|
So, Corn Lorraine, anyone? A momentary Google search reveals that quiche lorraine traditionally calls for four eggs. The key difference in the Del Monte recipe seems to be the substitution of two of those eggs with one 17 oz. can of creamed corn. Bleah. Two things. I've never been eating nice, fresh or frozen corn and said "This is pretty good, but I wish it had been pulverized into a goo and left in a can for several months." Also, I have never been eating quiche and said "Man, I wish this were half corn goo. That would solve the lightness and fluffiness problem this quiche is having right now."
Of course, food companies are always ready to recommend a stream of recipes by which you could refocus your entire life around their product. A good policy towards Corn Lorraine is this: "Was quiche lorraine broken in some way that can be fixed with corn goo?" The answer in 1966 was the same as it is now.