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Bacon and Cheddar Cheese Quiche
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Impress your friends with a delicious quiche baked in a Reynolds® Bakeware Pie Pan for the ultimate Sunday brunch dish!
Ingredients:
  • 4 corn tortillas, or as needed
  • 0.5 cup chopped onion
  • 5 slices peppered bacon
  • 6 eggs, lightly beaten
  • 0.66666668653488 cup sour cream
  • 0.25 teaspoon salt
  • 1.5 cups fresh or frozen corn (thawed if frozen)
  • 0.75 cup shredded Cheddar cheese
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Preheat the oven to 325 degrees F. Wrap tortillas in Reynolds® Aluminum Foil and bake for 10 minutes until soft. Line a Reynolds® Bakeware Pie Pan with the tortillas to form a crust, ensuring they overlap and trimming as necessary, with the edges tucked below the rim of the pan.
  • Sauté onion and bacon in a large skillet until onion is soft and translucent, and bacon is golden and crispy. Remove and drain on paper towels.
  • In a large bowl, combine eggs, sour cream, and salt with a whisk. Mix in the onion mixture, corn, and cheese until well combined. Pour the mixture into a pie pan lined with tortillas.
  • Bake for 35 to 45 minutes until a knife near the center comes out clean. If needed, cover crust edges with foil to avoid over-browning.
  • Allow the dish to rest for 10 minutes before enjoying.

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