BACON AND CHEDDAR CHEESE QUICHE

Bacon and Cheddar Cheese Quiche image

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.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h25m

Yield 8

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 13.6 g, Cholesterol 173.9 mg, Fat 20.6 g, Fiber 1.8 g, Protein 15.1 g, SaturatedFat 9.1 g, Sodium 491 mg, Sugar 1.8 g