Cheddar Recipe — 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
• ½ cup chopped onion
• 5 slices peppered bacon
• 6 eggs, lightly beaten
• ⅓ 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

Cooking 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.

Nutrition Facts

• calories295.3
• carbohydrateContent13.6 g
• cholesterolContent173.9 mg
• fatContent20.6 g
• fiberContent1.8 g
• proteinContent15.1 g
• saturatedFatContent9.1 g
• sodiumContent491 mg
• sugarContent1.8 g