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Ingredients

4 corn tortillas, or as needed ½ cup chopped onion 5 slices peppered bacon 6 eggs, lightly beaten ⅔ 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

Nutrition Info

295.3 calories carbohydrate: 13.6 g cholesterol: 173.9 mg fat: 20.6 g fiber: 1.8 g protein: 15.1 g saturatedFat: 9.1 g servingSize: - sodium: 491 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

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.

8 servings

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.