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Bacon and Cheddar Cheese Tortilla 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 Kitchens® Bakeware Pie Pan.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Take your brunch game up a level with this bacon and cheddar cheese quiche! Reynolds Kitchens® Bakeware Pie Pan is ideal for this recipe and 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 Kitchens® Bakeware Pie Pan


Step 1

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.

Step 2

COOK onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.

Step 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.

Step 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.

Step 5

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.

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