Bacon and Cheddar Cheese Tortilla 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 Kitchens® Bakeware Pie Pan.
PREHEAT oven 325°F. Wrap tortillas in Reynolds Wrap® Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds Kitchens® 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.
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.