Bacon and Cheddar Cheese Quiche
Ingredients
- 4 corn tortillas, or as needed
- 1/2 cup onion, chopped
- 5 slices peppered bacon
- 6 eggs, lightly beaten
- 2/3 cup sour cream
- 1/4 teaspoon salt
- 1 1/2 cups or frozen corn, fresh, (thawed if frozen)
- 3/4 cup Cheddar cheese, shredded
Directions
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.