Bacon and Cheddar Cheese Quiche

This hearty quiche is the perfect brunch dish to bring to your friends' Sunday morning get-together when you bake it in a Reynolds® Bakeware Pie Pan.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 295 Calories

Ingredients

• ¼ teaspoon salt
• ⅔ cup sour cream
• ½ cup chopped onion
• ¾ cup shredded Cheddar cheese
• 6 eggs, lightly beaten
• 4 corn tortillas, or as needed
• 5 slices peppered bacon
• 1 ½ cups fresh or frozen corn (thawed if frozen)
• Reynolds Wrap® Aluminum Foil

Recipe Instructions

Step 1

Let stand 10 minutes before serving.

Step 2

Preheat oven 325 degrees F. Wrap tortillas in Reynolds® Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds® Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.

Step 3

Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.

Step 4

Whisk together eggs, sour cream, and salt in a large bowl. Add onion mixture, corn, and cheese; mix well. Pour egg mixture into tortilla-lined pie pan.

Step 5

Bake 35 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.