Bacon and Cheddar Cheese Quiche recipe

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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

Nutrition Info

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
servingSize: -
sodium: 491 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

  3. 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.

  4. 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.

  5. Let stand 10 minutes before serving.

Recipe Yield

8 servings

Recipe Note

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.

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