Bacon and Cheddar Corn Quiche

Follow our step-by-step guide on how to make Bacon and Cheddar Corn Quiche.

1. Step 1

   Preheat your oven to 325°F (165°C).

2. Step 2

   Wrap the corn tortillas in Reynolds® Aluminum Foil and bake for about 10 minutes, or until they are soft.

3. Step 3

   Arrange the warm tortillas in a Reynolds® Bakeware Pie Pan, overlapping and trimming them as necessary to form a crust. Ensure the edges of the tortillas are below the top edges of the pan.

4. Step 4

   In a large skillet, cook the chopped onion and peppered bacon together until the onion is tender and the bacon is crispy. Once cooked, drain the mixture on paper towels to remove excess grease.

5. Step 5

   In a large bowl, whisk together the lightly beaten eggs, sour cream, and salt until well combined. Stir in the cooked onion and bacon mixture, corn, and shredded Cheddar cheese until evenly mixed.

6. Step 6

   Pour the egg mixture into the tortilla-lined pie pan, spreading it evenly.

7. Step 7

   Bake the quiche in the preheated oven for 35 to 45 minutes, or until a knife inserted near the center comes out clean. If the edges of the crust begin to over-brown, cover them with aluminum foil.

8. Step 8

   Once baked, let the quiche stand for 10 minutes before slicing and serving.