Bacon and Cheddar Cheese Quiche So Tasty With Bacon

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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."

Ingredients :

4 corn tortillas, or as needed
1/2 cup chopped onion
5 slices peppered bacon
6 eggs, lightly beaten
2/3 cup sour cream
1/4 teaspoon salt
1 1/2 cups fresh or frozen corn (thawed if frozen)
3/4 cup shredded Cheddar cheese
Reynolds Wrap® Aluminum Foil

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H25M

Preheat oven 325 degrees F. Wrap tortillas in Reynolds(R) Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds(R) Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.
Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.
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.
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.
Let stand 10 minutes before serving.

Notes :

Prepare filling as directed. Cover and chill up to 24 hours. Heat tortillas and line pan as directed. Pour chilled filling into tortilla-lined pie pan and bake as directed.
Take your brunch game up a level with this bacon and cheddar cheese quiche! Reynolds Bakeware is ideal for this recipe and the Pie Pan is the perfect size. Cook it up for a great sit down meal or take it on the go to a family get together. Plus there's no dirty pan to worry about bringing home later!
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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