A recipe from an ad that was published in “Chatelaine Magazine” in February 1960
From the ad: Here’s a simple but sophisticated main-dish … a savoury bacon-cheese custard pie! Actually, this is a celebrated French dish called "Quiche Lorraine" (pronounced "Keesh lorrayne" ). Our adaptation of it looks wonderfully professional but, as the recipe will show you, is very easy.
And when you bake it with Robin Hood Flour, you know it will come out just like the picture. Robin Hood is specially milled from the nutritious hearts of wheat … and every batch is bake-tested before it’s ever sold. So Robin Hood Flour is extra-good … in every possible way.