Bacon and Cheddar Cheese Quiche
- Prep Time: 30 minutes
- Cook Time: 35 - 45 minutes at 325°F; Stand: 10 minutes
- Servings: 8
- Course: Breakfast
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.
Reynolds Kitchens tip
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 bring home later!
- 4 to 6 corn tortillas
- 1/2 cup chopped onion
- 5 slices peppered bacon, chopped
- 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 (3 ounces)
- Reynolds Wrap® Aluminum Foil
- Reynolds® Bakeware Pie Pan
PREHEAT oven 325°F. Wrap tortillas in aluminum foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in the 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. <strong> </strong>
Make Ahead Directions:
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.